Easy Orange Curd
There are so many ways to enjoy this sunny curd, including spreading it on cake layers and pavlovas, filling tarts and crêpes, swirling it into yoghurt or porridge, and topping off waffles and scones.
150ml orange juice
1 tablespoon lemon juice
150g unsalted butter
180g caster sugar
3 jumbo eggs plus 2 jumbo egg yolks
Place orange juice, lemon juice, butter and caster sugar in a medium saucepan over moderate heat and stir until butter is melted and sugar is dissolved.
Whisk together eggs and extra egg yolks. Gradually add orange mixture, stirring continuously.
Return mixture to pan and cook over a low to moderate heat while stirring, until thickened and mixture coats the back of a spoon – about 5 minutes. Do not boil or the curd will separate and become grainy. As soon as you feel the mixture thicken, take it off the heat.
Cool to room temperature then store in the fridge, where it will keep for about a week. Makes 2¾ cups