Ingredients for Orange Curd:
- 3 oranges
- 1 lemon
- 1 lb (450 g) caster sugar
- 6 eggs
- 4 ozs (112 g) butter
Method for Orange Curd:
- Wash the oranges and lemon and remove very thin strips of rind from one orange and the lemon.
- Cut the fruit in half and squeeze out the juice, removing any pips.
- Put the juice and rind, beaten eggs and other ingredients into a double saucepan or heatproof-bowl over a hot pan of water on low heat and heat gently until all the sugar has dissolved.
- Continue cooking until the mixture thickens.
- Remove the rind.
- Turn into hot clean jars and seal at once.
Makes about 2 lbs (900 g) of Orange Curd.
Try to obtain organic oranges as most pesticide residues are in the peel. Unwaxed oranges are better but if you can’t get them, wash well under hot water using a vegetable scrubbing brush before preparing.
When juicing citrus fruits, a few moments in the microwave will warm up the fruit making the juice easier to extract.
Important Note: Unlike store-bought curds with preservatives Fruit curds do not store for long because of the eggs. Best kept in the refrigerators and eaten within two or three weeks at most.
Because of the lightly cooked eggs in them, there are health implications and home made curds are probably best avoided by pregnant ladies, babies, younger children and the elderly or anyone who is at particular risk from salmonella. It is a very small risk, but nonetheless a risk.