Description
This Decadent Orange Curd recipe features a luscious, tangy-sweet spread made from fresh navel oranges, egg yolks, sugar, and butter, perfect for topping toast, scones, or desserts. Infused with a hint of rosemary, this curd is creamy and smooth, with a bright citrus flavor balanced by delicate herbaceous notes.
Ingredients
Scale
Main Ingredients
- ½ cup granulated sugar
- ¼ tsp salt
- Zest of 4 large navel oranges
- Juice of 4 large navel oranges
- 5 large egg yolks
- ¼ cup lemon juice
- 6 Tbsp unsalted butter
- 1 tsp fresh rosemary, finely chopped
Instructions
- Combine Sugar, Salt, and Zest: In a medium saucepan, whisk together granulated sugar, salt, and the orange zest until evenly mixed to release the citrus oils and dissolve the sugar.
- Add Egg Yolks and Citrus Juices: Whisk in the egg yolks along with the freshly squeezed orange juice and lemon juice until the mixture is smooth and uniform.
- Cook and Thicken: Place the saucepan over low to medium heat and cook the mixture, stirring continuously with a whisk or wooden spoon, for about 10 to 15 minutes until thickened to a custard consistency, being careful not to curdle the eggs.
- Add Rosemary and Continue Cooking: Stir in finely chopped fresh rosemary for flavor infusion and cook for an additional 5 minutes, continuing to stir to incorporate the herb scent into the curd.
- Strain and Add Butter: Remove the curd from heat and strain it through a fine mesh sieve into a bowl to remove zest and rosemary bits for a silky texture. Add the unsalted butter pieces and whisk until fully melted and smoothly combined.
- Chill Before Serving: Cover the bowl with plastic wrap and refrigerate for at least one hour to allow the curd to set and flavors to meld before serving.
Notes
- Use fresh navel oranges for the best sweet and tangy flavor.
- Continuous stirring while cooking prevents the eggs from scrambling.
- Straining the curd ensures a smooth, silky texture without zest or herb pieces.
- Proper chilling helps the curd thicken further and improves consistency.
- Store the orange curd in an airtight container in the refrigerator for up to one week.
