Seville Orange Curd (1 jar)

This recipe from Nigel Slater is sharper than lemon card and has a delicious marmalade tang.

Seville Orange Curd (1 jar)
Print Recipe
Seville Orange Curd (1 jar)
Print Recipe
  1. Grate the zest from the lemons and oranges, using a fine-toothed grater over a heatproof glass or china bowl. Slice the fruits in half and squeeze the juice. You need a total of 240ml.
  2. Place the bowl of juice and zest over a saucepan of simmering water. Cube the butter and add it, together with the sugar, whisking regularly.
  3. When the butter has melted, break the eggs into a small mixing bowl, add the egg yolk and beat lightly to mix. Stir the eggs into the fruit and butter mixture and continue whisking, often but not continuously, until you have a thick, custard-like consistency.
  4. Remove the curd from the heat and leave to cool. Giving it the occasional stir. Transfer, with a rubber spatula, into a clean glass jar, cover and refrigerate.
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