Ingredients for Seville Orange Curd
- 4 large eggs
- Egg Yolks
- Superfine Sugar
- 1/2 cup (115g) unsalted butter, cut into cubes
- Oranges, Juice And Zest Of
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How to Make Seville Orange Curd
- In a wide, shallow saucepan, whisk together 4 large eggs, 4 large egg yolks, and 1 cup (200g) granulated sugar until light and fluffy.
- Add 1/2 cup (115g) unsalted butter, cut into cubes, 1 cup (240ml) freshly squeezed Seville orange juice, and the zest of 2 large Seville oranges.
- Cook over very low heat, stirring constantly with a spatula or whisk, until the curd thickens enough to coat the back of a spoon (about 10-15 minutes). Be patient and maintain low heat to prevent scorching.
- Remove the pan from the heat immediately once thickened. Strain the curd through a fine-mesh sieve into a heatproof bowl to remove any lumps or zest bits.
- Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Let it cool completely before covering and refrigerating for at least 4 hours, or preferably overnight, to allow the flavors to fully develop.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
323g
Fat
317g
Carbs
40g
