Description

This Decadent Orange Curd is a luscious, tangy spread made from fresh navel oranges, rich egg yolks, and creamy butter. Perfect for layering in desserts, spreading on toast, or adding a citrusy flair to your favorite dishes, this curd combines the bright flavors of orange and lemon with a smooth, velvety texture. Enhanced with a subtle hint of rosemary, it offers a unique twist on the classic curd that will delight your taste buds.

Ingredients

Scale

Curd Ingredients

½ cup granulated sugar
¼ tsp salt
Zest of 4 large navel oranges
Juice of 4 large navel oranges
5 large egg yolks
¼ cup lemon juice
6 Tbsp unsalted butter
1 tsp fresh rosemary, finely chopped (for flavor)

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Instructions

Combine dry ingredients and zest: In a saucepan, mix granulated sugar, salt, and freshly grated orange zest. Whisk the ingredients together thoroughly to infuse the sugar with the citrus aroma.
Add egg yolks and citrus juices: Pour in the egg yolks, freshly squeezed orange juice, and lemon juice to the sugar mixture. Whisk until the mixture is smooth and homogenous.
Cook and thicken: Place the saucepan over low to medium heat, stirring continuously with a whisk or spatula. Cook for 10 to 15 minutes until the curd thickens enough to coat the back of a spoon, ensuring no curdling occurs.
Add rosemary and simmer: Stir in the finely chopped fresh rosemary to the thickened curd and continue to cook for an additional 5 minutes, allowing the herb to infuse its flavor.
Strain and incorporate butter: Remove the curd from heat and strain it through a fine mesh sieve into a clean bowl to remove zest and rosemary bits. While still warm, whisk in the unsalted butter until fully melted and the curd is silky smooth.
Chill before serving: Cover the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least one hour to allow the flavors to meld and the curd to set properly.

Notes

Use fresh, ripe navel oranges for the best flavor and natural sweetness.
If rosemary is not preferred, you can omit it or substitute with a small amount of fresh thyme for a different herbal note.
The curd can be stored in an airtight container in the refrigerator for up to 1 week.
Ensure constant stirring during cooking to prevent the egg yolks from scrambling.
For a smoother texture, strain the curd carefully to remove any cooked egg bits or zest remnants.