Orange-Ginger Curd
Orange-ginger curd is a less tart variation on lemon curd, with a bright citrus flavor and a gorgeous hit of warm, spicy ginger. We love it on bread, scones, biscuits or as the filling in a tart.
Servings: 4 cups
Ingredients
- Zest from 4 medium oranges and 1 large lemon or 8 satsumas peeled with a vegetable peeler
- 6 tablespoons finely grated fresh ginger 200g
- 2 1/2 cups sugar
- 8 extra-large eggs
- 1 cup fresh orange juice
- 1/4 cup lemon juice from 1 large lemon
- 1/2 pound unsalted butter room temperature
- 1/4 teaspoon kosher salt
- 4 teaspoons cornstarch
Instructions
- Put the orange and lemon peels, ginger and sugar into the bowl of a food processor fitted with the steel blade. Process until the zest is very finely minced into the sugar, about 1 to 2 minutes. Scrape down the bowl as necessary.
- In a stand mixer fitted with the paddle attachment (or in a bowl using an electric beater), cream the butter with the sugar and orange peel mixture. Add the eggs, 1 at a time, and then add the orange juice, lemon juice, salt and cornstarch. Mix until combined. (Note: It’s going to look like a disgusting, curdled mess at this stage. Do not panic. I promise you it will come together and look delightful).
- Pour the mixture into a 2 quart heavy-bottomed saucepan and cook over medium-low heat until thickened (about 10 minutes), stirring constantly. The curd will thicken at about 170 F, or just below simmer.
- Remove from the heat and strain into a bowl through a fine mesh sieve. Add to storage jars and allow to cool to room temperature before refrigerating. The curd will get thicker as it cools.
Notes
A heavy saucepan is essential for keeping the heat even, without scorching.
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