This luscious preserve makes a change from the more usual lemon curd. It is very simple to prepare, and has a beautifully smooth, rich texture and a fresh flavour. Use it to fill a sandwich cake, or as a tea-time spread for scones, toast or bread.
makes about 450 g (1 lb)
grated rind and juice of 2 large oranges
juice of/2 lemon
225 g (8 oz) caster sugar
100 g (4 oz) butter
3 egg yolks, beaten
1. Put all the ingredients in the top of a double saucepan or in a bowl standing over a pan of simmering water. Heat gently, stirring, for about 20 minutes, until the sugar has dissolved and the mixture is thick enough to coat the back of a spoon.
2. Strain, pot and cover the curd.
Note Home-made orange curd should be made in small quantities as it only keeps for about 1 month. Store in a cool place.
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