Orange Curd

March 6, 2013 ·

Orange Curd

Is it just me or does the word “curd” just rub you the wrong way?

Seriously, who came up with the name “curd” for such a delightful little treat?

[rss-cut]

Well there is really nothing we can do about it now, the damage has been done.

I mean we could all start a petition, get like a million signature and send it to the dictionary people and hope for change.

Probably wont happen.

So it is what it is….Curd.

Fruit curds are VERY easy to make and very versatile.

I have seen lemon curd, lime curd, raspberry curd..lots more.

I have also seen some people make it in the microwave, but that just scares me, so I go the old fashion way and make it on the stove where I have all the control.

You can use your curd on lot and lots of things…..scones, English muffins, a cake filling, waffles or in my scrumptious Orange Blossom Cupcakes!

Orange Curd

Recipe Type: Dessert
Author: Leslie Green – The Hungry Housewife
Prep time:
Cook time:
Total time:
Orange Curd, perfect for filling cupcakes, spreading on scones and cookies or using to fill a cake
Ingredients
  • Orange Curd
  • Zest of One Orange
  • 1/2 cup White Sugar
  • 1/2 cup Orange Juice ( freshly squeezed)
  • 2 large Eggs
  • 7 tablespoons salted butter, cut into tablespoon pieces.
  • 1/8 teaspoon Orange Extract
Instructions
To Make Orange Curd
  1. In a medium saucepan, add the orange zest and white sugar.
  2. Using your fingers, rub the zest into the sugar. This will tint the sugar orange and release the oil from the zest into the sugar.
  3. Add the orange juice,eggs and butter.
  4. Constantly whisk over medium-low heat for 10 minutes or until thickened.
  5. Curd should thickly coat the back of spoon when done.
  6. Cover and cool in the fridge.
  7. Keep in the fridge covered for up to one week.
Notes
Makes about 1 cup

 

Filed Under: Desserts & Baked Goods, Fruit, Sweet

Comments

  1. Lindsey (Cafe Johnsonia) says:
    March 6, 2013 at 1:20 pm

    I love orange curd so much I want to marry it. And those cupcakes look fantastic too.

  2. A.K. says:
    March 6, 2013 at 1:42 pm

    To put it very bluntly, you’re probably having problems with the word “curd” because it rhymes with turd. -.-
    As for me whenever I hear the word curd, I think of thick lemon creamy goodness 🙂

  3. sue says:
    March 6, 2013 at 1:52 pm

    for years i wouldn’t even taste curd because of the name. too much like a cow chewing her cud, i guess. is that the correct spelling for cud? count me in when you get that petitiion going!
    btw, i enjoy your favorite products posts. got the hair dryer and love it.

  4. shelly (cookies and cups) says:
    March 6, 2013 at 4:29 pm

    I agree with the name, but oh how I love a good curd 😉 lol

  5. Stephanie @ Eat. Drink. Love. says:
    March 6, 2013 at 9:38 pm

    Curd is a weird word. Weird, but oh so delicious!

  6. Cookbook Queen says:
    March 6, 2013 at 11:18 pm

    I also hate the word “curd”. And you know why it’s so awful? Because it rhymes with “turd”. There. I said it.

    However. Turd rhyming or no, this looks absolutely fabulous!!

  7. Jersey Girl Cooks says:
    March 7, 2013 at 8:10 am

    I know what you mean …it reminds me of the word crud but tastes so delicious…lol.

  8. Sues says:
    March 7, 2013 at 10:51 am

    I just made a blood orange tart with curd and was thinking the exact same thing! Why is such a delightful thing named something so icky sounding??? Anyway, your curd looks beautiful!!

  9. vanillasugarblog says:
    March 8, 2013 at 5:42 pm

    what a gorgeous photo Lez.
    Never made orange curd, but I have to as this looks so good.

  10. Rachael {Simply Fresh Cooking} says:
    March 10, 2013 at 11:25 pm

    I’ll eat it no matter what it’s called! Yours looks amazing. 😉

  11. Sweetsugarbelle says:
    March 29, 2013 at 2:17 pm

    You totally made me LOL. I HATE THAT WORD! To close to curdled. Which is close to icky milk. Making this today. Pray for me!

  12. Teresa says:
    June 3, 2013 at 2:07 pm

    Hello, I need to make a lemon curd, would I be able to substitute here using the same amounts for lemon? Thanks.