Orange Curd

, from Issue #21.
Photography by Vanessa Wu.
Orange Curd


90 grams unsalted butter
1 cup caster sugar
2 eggs plus 2 yolks
2/3 cup orange juice
3 teaspoons finely grated orange zest


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