Monday, March 3, 2014

Orange Curd (and Lime)

At the end of January, I discovered a recipe for microwave lemon curd that was super easy.  After that post, I experimented successfully with lime curd (simply replaced the lemons with limes in the recipe) and not quite as successfully with sugar free versions (Splenda works, but it makes a slightly grainy curd and needs more to sweeten it).

Today, I decided to try the mandarin oranges.  I zested four thoroughly.  Next time I will likely zest a lot more for extra flavor.

I squeeze the juice of a lemon (about 2 tablespoons - between 1/8 and 1/4 cup).

I then squeezed enough oranges to make 1 cup of juice.  I ended up using 12 oranges.

After that I followed the same recipe as my previous post, except I halved the sugar.

And for a bonus, this was what I ended up eating for lunch.  It's definitely not the worst lunch I've had.

Orange curd:

1/2 cup unsalted butter
1 1/4 cups granulated sugar
3 eggs
1 egg yolk
2 T fresh lemon juice 
1 cup fresh orange juice
zest from 4-6 lemons 

  • Melt butter in microwave, set aside to cool slightly.
  • Whisk together sugar and eggs in a medium-sized microwave-safe bowl. (I would use a large bowl so you have room to whisk - my stove top ended up being a mess)
  • Whisk in juice and zest.
  • Finally whisk in the butter.
  • Microwave on 50% power for one minute. Stir. Repeat.
  • Continue microwaving at 100% power in one minute intervals, stirring after each interval until the mixture is thick enough to coat the back of a spoon. The curd will thicken as it cools. (It only took me three times for it to be done).
  • Strain curd through a fine-mesh sieve to remove zest.
  • Pour curd into sterile jars and store for up to three weeks in the refrigerator.

    1. Thank you for sharing this recipe. Lemon curd is the best thing ever and your variations look amazing!

      1. I love that it is now so easy for me to make now, too. Lemon is definitely my favorite.