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.
More Information on Fruit Curds
Fruit Curds - How To Make Fruit Curd
really impressed do you have a newsletter
Not specifically for recipes but there is one for the site.
http://www.allotment.org.uk/newsletter/index.php
Also you could join the forums
http://www.chat.allotment.org.uk/index.php
There’s a whole section in there on Cooking, Storing and Preserving.
how long will the curd keep? and what kind of storage area?
All fruit curds don’t store for long because of the egg content. They’re best kept in a fridge and used up within 2 or 3 weeks at the most.
the lemon curd made with this recipe is quite fabulous
Just made some lime curd with my minded children and a parent asked if we could make pineapple curd, any suggestions on how to to this, also banana curd ! thank you Annette
Annette, I searched my ” Banana” leaflets, & found Banana Cheese, Melt 2 ozs butter 2 ozs sugar, zest & juice of 1 lemon (or orange ) Now OVER a pan of hot water ( or it curdles) add 2 well beaten eggs, & 10 mashed bananas Not green but nicely ripe , cook slowly ( re any fruit cheese with eggs) stir for approx 15 minutes or untill thick & creamy. It says rub thru a seive but do what you think!! Spoon in to clean sterilised jars ( ie in dishwasher then oven until hot & dry. Keep in fridge & amp; use in tarts etc
Any “cheese” with eggs do not keep as jam does .
Annette , Banana jam / preserve,( easy & good ) To each 1 pound bananas put zest & juice of a lemon& 1/lb sugar, Leave in a china bowl (or similar) stir until it is all moistened, (1/2 hr? ) Tip into your preserving pan & cook on low , When it is up to boiling BE CAREFUL, as it could stick & burn ( do NOT answer the phone!! ) When it is thick take off the heat & into sterilised hot jars (as before) (oh weight of bananas is after peeling! )
This will keep longer than the cheese , but it is so delicious , on scones in a sponge & on toast , it won’t be a problem.
Annette, I cannot find a Pineapple ” cheese” recipe but this is for a tart filling! Whisk together 2 eggs, 4/ oz sugar, 12/ ozs cream cheese & your pineapple ( either a can ) or fresh ( steamed first) Spoon on to a pre cooked pastry crust ( or a biscuit / butter base) Bake 180c/350f approx 10/ 15 minutes! This is nice chilled.
I will make some pineapple ” cheese” ” one day!! & let you know how I got on with it!! ( I love to experiment WHEN I have the time & ingredients) .
Hi,
Lots of citrus in season in South Africa now, does anyone know if I can freeze these curds?
@Jenny Sanderseron:
Hi, I have just made a batch of lemon curd and the recipe says it will keep for months in the freezer. It doesn’t freeze solid which means you can get spoonfuls out for what ever you need when you need it.
Just found this site and very impressed. Regarding lemon curd I have passed my grandmother’s recipe to loads of folk, and it came from my mother who was born in 1895, so it’s quite an old recipe. It says in the instructions that if you want lemon curd to keep better you add more sugar in the cooking. I have not tried freezing it as it usually so good we eat it rather quickly – it is very moreish.