This is slightly different recipe for a citrus curd – you may want to add more or less sugar to taste depending on how sweet or tart you like your curd. This is lovely when used as a sauce for either baked or steamed sponge puddings.
80 ml Seville orange juice
1 large sweet Spanish orange – finely grated zest, 20 ml juice
60 grams unsalted butter
120 to 160 grams golden caster sugar
4 large fresh egg yolks, well beaten
- Put the orange juice, zest, butter and sugar into a heatproof bowl over a pan of barely simmering water.
- Stir until but sugar dissolves and the butter melts.
- Sieve in the egg yolks while whisking with a wire balloon whisk until incorporated.
- Cook over a gentle heat until the curd thickens sufficiently to coat the back of a wooden spoon – this will take approx. 10 to 15 minutes.
- Transfer into sterilised jars (I would advise small jars as the curd has a short shelf life) and seal, when cold label with contents and date made.
- Use within three weeks, store in the fridge once opened.