Tangy, vibrant, and lightly sweet, this Orange Curd recipe is a fresh take on the classic lemon version.
March is almost here now, which means that Spring is just around the corner. And I could not be more excited for budding trees, warmer temps, and a lot more sunshine. I may also be looking forward to being able to kick my kids out back to play for long stretches of time. Mom of the Year over here, I tell ya.
But that also means that citrus season is waning. I’m incredibly grateful for the sunshine they bring the dreary months, and I’ll miss the burst of heady aroma that comes from digging into a firm orange rind. So we’re going to ride this citrus train for as long as we possibly can and soak up all of the blood oranges, clementines, and cara caras possible.
While I do love the sharp contrast of tart lemon in a sweet baked good, I’m more of an orange girl. They just balance all of the flavor elements you look for in citrus fruit so well. Juicy, bright, tart, and sweet all in one. So I decided to try orange curd to top my scones instead of the traditional lemon. Pardon me if it sounds like bragging, but it was a really, really good idea too.
And because of the milder flavor profile from the oranges, I was able to reduce the sugar! That’s always a win, right? But I kept the butter right where it should be, because it’s butter. You don’t mess with the butter.
It pairs perfectly with a classic scone, and I’ve also developed a recipe for raspberry curd that is pretty much it’s best friend. And adding a dollop of whipped cream on top? That is always highly recommended.Print
- 2/3 cup orange juice
- 1 Tbsp. lemon juice
- 1/2 cup sugar
- Pinch of salt
- 6 egg yolks
- 8 Tbsp. butter, unsalted
In a small mixing bowl, beat the egg yolks until smooth, then set them aside. Combine the raspberry and lemon juice, sugar, and salt in a medium sized saucepan, then stir and heat over medium-low heat until the sugar has completely dissolved and the mixture is steaming.
Slowly pour the hot juices into the egg yolk while whisking briskly. Be sure not to add it too quickly, or it will cook the egg yolks and create chunks. Pour it all back into the saucepan and cook over low heat, stirring constantly, until the mixture has thickened enough to coat the back of a spoon.
Remove it from the heat, then cut the butter into chunks and stir it in until it has all melted. Pour the curd into a clean bowl and cover it with a sheet of plastic wrap. Refrigerate until completely cool, then store in an airtight container.
- Category: Fillings & Toppings
- Method: Stovetop
- Cuisine: British
Keywords: Orange Curd Recipe