Seville Orange Curd

Curds are wonderful creations; either to spread, in tarts or as flavourings for various other desserts – and easy-peasy to make. Made with all Sevilles it’s not for the faint hearted so half Seville and half blood orange might be a safer, more palatable, option. Don’t over-zest or you’ll get a pithy taste that really doesn’t work.

 6 Seville Oranges (check the skins are unblemished. It's all about the zest)
 4 Eggs (plus 2 extra yolks)
 250 g Unsalted Butter (diced)
 340 g Sugar
Down to the cooking...
1

Zest, juice and sieve the oranges. Put the zest and juice in a heatproof bowl. Save the shells and pips for the next batch of marmalade.

2

Lightly beat the eggs and add the butter and sugar. Set the bowl over a pan of hot water and stir until the butter has melted. Keep heating and stirring for about twenty minutes until the mix has reached about 83ﹾC and the mixture has thickened to the consistency of single cream and coats the back of a spoon.

3

Remove from the heat and allow to cool a little before pouring into clean sterilised jars. Lid and refrigerate. It will keep for a month or longer if you submerge the jar in a water bath at 85ﹾC for 15 minutes.

Ingredients

 6 Seville Oranges (check the skins are unblemished. It's all about the zest)
 4 Eggs (plus 2 extra yolks)
 250 g Unsalted Butter (diced)
 340 g Sugar

Directions

Down to the cooking...
1

Zest, juice and sieve the oranges. Put the zest and juice in a heatproof bowl. Save the shells and pips for the next batch of marmalade.

2

Lightly beat the eggs and add the butter and sugar. Set the bowl over a pan of hot water and stir until the butter has melted. Keep heating and stirring for about twenty minutes until the mix has reached about 83ﹾC and the mixture has thickened to the consistency of single cream and coats the back of a spoon.

3

Remove from the heat and allow to cool a little before pouring into clean sterilised jars. Lid and refrigerate. It will keep for a month or longer if you submerge the jar in a water bath at 85ﹾC for 15 minutes.

Seville Orange Curd
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