Orange Curd
Photography by Vanessa Wu.
INGREDIENTS
90 grams unsalted butter
1 cup caster sugar
2 eggs plus 2 yolks
2/3 cup orange juice
3 teaspoons finely grated orange zest
METHOD
Beat the butter and sugar in a large bowl with an electric mixer. Slowly add the eggs and the egg yolks one at a time and beat for 1 minute. Mix in the orange juice. The mixture will look curdled but will smooth out as it cooks.
Cook the curd in a heavy based saucepan over a low heat, stirring constantly, until it thickens, about 15 minutes. Don’t allow the mixture to boil. Remove from the heat and stir in the orange zest. Spoon into sterile jars and cool. The curd will thicken as it cools. To prevent a skin forming press a sheet of plastic wrap onto the surface. Cover tightly and refrigerate for up to 1 week. Makes 2 cups
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.