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Seville Orange Curd

Janice Pattie
A simple and delicious orange curd with a fresh zingy flavour.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course preserves
Cuisine British
Servings 14 teaspoons
Calories 115 kcal

Equipment

  • Sharp knife
  • chopping board
  • Lemon squeezer
  • double boiler optional
  • Medium saucepan
  • medium bowl
  • small bowl
  • Whisk or fork
  • weighing scales
  • wooden spoon
  • Sieve
  • glass jam jars with lids

Ingredients
 

  • 2 Seville oranges, zest and juice
  • 100 grams unsalted butter
  • 3 eggs beaten
  • 150 grams caster sugar

Instructions
 

  • Use a zester or fine grater to remove the zest from 2 oranges.
  • Cut the oranges in half and use a lemon squeezer to squeeze out the juice.
  • Break 3 eggs into a small bowl and whisk until combined.
  • Place the orange zest and juice, 100 g (3½ oz) butter, beaten eggs and 150g (⅔ cup) into the top of a double boiler or ia large heatproof bowl over a pan of simmering water.
  • Sir until the sugar has dissolved and continue to heat gently, stirring, for about 20 minutes until thick enough to coat the back of the spoon; do not allow to boil or it will curdle.
  • Strain the orange curd through a fine sieve.
  • Pot into sterilised jars and cover with a tight lid. Store in the refrigerator and use within 2-3 weeks.

Nutrition

Calories: 115kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 50mgSodium: 14mgPotassium: 49mgFiber: 0.4gSugar: 12gVitamin A: 272IUVitamin C: 10mgCalcium: 15mgIron: 0.2mg