Orange Curd Recipe
Ingredients:
- 3 oranges
- 1 lemon
- 1 lb (450 g) caster sugar
- 6 eggs
- 4 ozs (112 g) butter
Method:
- 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. This article will get you started and explain the finer ponts of making your
own fruit curds: Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
Making Fruit Curds Help
Making Your Own Fruit Curd?
Filed under All Recipes, Fruit, Fruit Curds, Oranges, Val's Preserves, Vegetarian Recipes by 
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Comments on Orange Curd Recipe
jennie guthrie-stevens @ 9:17 pm
really impressed do you have a newsletter
Val @ 1:26 pm
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.
sonia cull @ 11:56 am
how long will the curd keep? and what kind of storage area?
Val @ 2:29 pm
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.
bessford @ 2:39 pm
the lemon curd made with this recipe is quite fabulous
Annette @ 6:14 pm
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
Patricia Stockham @ 1:15 pm
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 .
Patricia Stockham @ 1:31 pm
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.
Patricia Stockham @ 1:50 pm
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) .
Jenny Sanderseron @ 6:49 am
Hi,
Lots of citrus in season in South Africa now, does anyone know if I can freeze these curds?