I heard a radio DJ yesterday listing off four or five words that women hate to hear in conversation. I agreed with a few, because they’re just awkward words to used outside of very specific situations, but curd was on the list and I’m not sure why. Do people use the word curd outside of describing foods like cheese curd, lemon curd, lime curd, and the topic of today’s post – orange curd? How would you even do that? There was no mention of curdle the verb, just curd, the noun. I just don’t understand how this could make the list of top five words women don’t like.
I promise you’ll really like the word curd when it refers to my orange curd recipe though, because this is delicious! It’s so creamy, with just the perfect hint of orange and vanilla so it’s reminiscent of an orange creamsicle, only more grown up. You could use it as an alternative filling in my Key Lime Tart , serve it with scones for tea, or use it to make an extra special dessert I’m posting Friday. 😉
Orange curd doesn’t have the same citrus “bite” that lemon or lime curds have, so this is a really good option if you don’t really like the citrus pucker but you’d still like something fruity and fresh. I used a mix of cara cara and navel oranges because that’s what the store had that looked good, but once winter arrives and it’s citrus season, I plan to make this using blood oranges as well for a gorgeous red color. Oranges are amazing in the winter, so be sure to pin this recipe for later when they’re in season!
It takes just a few minutes to make orange curd on the stove top, and you can keep it a week or so in the fridge or freeze for later. Enjoy!
- zest of 1 orange (zest the orange before you juice it!)
- 1½ cups granulated sugar
- ¼ lb unsalted butter (1 stick, 8 tbsp)
- 4 large eggs
- ¾ cup freshly squeezed orange juice (about 3 large oranges)
- ⅛ tsp salt
- ½ tsp vanilla
- 1 tbsp fresh lemon juice
- In a mixing bowl or stand mixer, cream together the orange zest, sugar, and butter on high until light and fluffy. Scrape the sides of the bowl.
- Add the eggs, one at a time, beating and scraping down the sides of the bowl after each addition.
- Stir in the orange juice and salt and mix until just combined. It will likely look curdled and ugly. That's okay.
- Pour the mixture into a saucepan and place over medium low heat. Stir constantly for 10-15 minutes or until it's thick enough to coat the back of a spoon. On at instant read thermometer, this will happen between 170-175 F.
- Remove from the heat and transfer to another container immediately to cool. Refrigerate to chill and set. If you'd like a smoother curd with no hint of orange zest, run the hot curd through a fine mesh strainer when you transfer to the other container.