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get into the world of citrusy delights with our Zesty & Creamy Homemade Orange Curd Recipe, a variation of the traditional British spread, the lemon curd. The history of curd Recipes dates back to the 19th century, where they were served at afternoon tea as a spread for scones or bread. Our version of this classic recipe gives a delightful twist, substituting the lemon for the vibrant, zesty taste of fresh oranges, bringing a dash of sunshine to your palate.

What makes our orange curd recipe truly special is its perfect balance of tangy Citrus and sweet creaminess. Using fresh oranges for both juice and zest ensures a zesty punch that complements the buttery, velvety texture. This recipe is an orchestration of flavors with each spoonful promising a burst of citrus that is smoothly curtailed by the rich creaminess, leaving behind a lingering tang on your taste buds.

This lusciously smooth curd can be enjoyed in multiple ways. Spread it over warm toast for a fulfilling breakfast, swirl it into your yogurt for a tangy twist, or use it as a filling for your cakes and tarts. Not only does it lend a fantastic flavor profile, but its vibrant color also makes it a visually appealing addition to your desserts. So, gather your fresh oranges and get ready to embark on a culinary journey with our Zesty & Creamy Homemade Orange Curd Recipe.

Main Ingredients

• 4 fresh oranges (for both juice and zest)
• 1 cup granulated sugar
• 1/2 cup unsalted butter (at room temperature)
• 4 eggs (large size)
• 2 tablespoons cornstarch

Seasonings and Spices

• 1/4 teaspoon salt

Optional Toppings

• whipped cream (for serving)
• orange zest (for garnishing)

Preparation

1. Wash the oranges thoroughly under running water. Pat dry with a kitchen towel.
   Tip: Washing the oranges ensures that any pesticides or dirt are removed before zesting.
2. Zest the oranges using a fine grater, ensuring you only grate the orange part and not the white pith, which can impart a bitter taste. Set the zest aside.
   Tip: Grate lightly to avoid reaching the white pith of the orange.
3. Cut the oranges in half and juice them. Strain the juice to remove any seeds or pulp.
   Tip: Squeeze the oranges properly to extract maximum juice.

Cooking Instructions

1. In a heavy-bottomed saucepan, combine the orange juice, orange zest, sugar, and salt. Cook over medium heat, stirring constantly until the sugar has fully dissolved.
   Tip: Stir continuously to avoid burning the sugar.
2. In a separate bowl, beat the eggs and slowly temper them by adding a small amount of the hot orange mixture while continuously whisking. Once the eggs are tempered, slowly pour them back into the saucepan, whisking constantly.
   Tip: Tempering the eggs gradually raises their temperature, preventing them from scrambling when added to the hot mixture.
3. Mix the cornstarch with a little water to create a slurry, then add this to the saucepan. Continue to cook the mixture over medium heat, stirring continuously, until it thickens to the consistency of custard, about 10-15 minutes.
   Tip: The cornstarch slurry helps to thicken the curd. Keep stirring to avoid lumps.
4. Turn off the heat, and add the unsalted butter. Stir until the butter is fully incorporated, giving the curd a glossy finish.
   Tip: Adding the butter off the heat helps to emulsify it into the curd without separating.

Finishing Touches

1. Pour the hot orange curd into a glass jar and let it cool to room temperature. Once cooled, refrigerate for a minimum of 2 hours or until set.
   Tip: The curd will continue to thicken as it cools.
2. Serve the orange curd chilled with a dollop of whipped cream on top, and garnish with a sprinkling of extra orange zest.
   Tip: You can also use the orange curd as a spread or filling for cakes, tarts, or toast.