Name: Orange Curd
Total time: 270 min
Ingredients: 0.5 cup granulated sugar; 2 large eggs; 0.33333333333 cup orange juice; Pinch of salt; 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, diced; 2 teaspoons Grand Marnier or triple sec

Orange Curd

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This decadent orange curd recipe provides a blast of citrus that will make citrus lovers pucker with joy. This technique is slightly different than a traditional curd in that the butter is whisked into the egg-sugar mixture as it's heating rather than being creamed with the sugar first. It is a bit more fussy than just mixing it all up in the pot, but the velvety results are well worth it. Spoon it over Buttermilk Poundcake (see Associated Recipe) or over scoops of vanilla ice cream.

Virginia Willis

Published on October 9, 2020

Active Time:

30 mins

Chill Time:

4 hrs

Total Time:

4 hrs 30 mins

Servings:

Yield:

1 1/2 cups

Nutrition Profile:

Gluten-Free Low Carbohydrate Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

½ cup granulated sugar
2 large eggs
⅓ cup orange juice
Pinch of salt
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, diced
2 teaspoons Grand Marnier or triple sec

Directions

Bring a few inches of water to a simmer in a large saucepan.
Combine sugar and eggs in a large metal bowl that will fit on top of the pan without touching the water. Whisk the sugar and eggs until smooth. Add orange juice and salt; whisk until smooth. Place the bowl over the simmering water and cook, whisking occasionally, until the mixture reaches at least 180°F on an instant-read thermometer and is thick enough so it holds the streaks created by whisking, 10 to 12 minutes.
Remove the bowl from the heat and let cool, stirring occasionally, until the mixture is 140°F, 8 to 10 minutes.
Gradually whisk in butter until smooth, then whisk in Grand Marnier (or triple sec) until combined, about 30 seconds more. Press a piece of plastic wrap against the surface of the curd to create an airtight seal and refrigerate until pudding-like, at least 4 hours and up to 1 week.

To make ahead

Refrigerate for up to 1 week.

Associated Recipe

Buttermilk Poundcake

Nutrition Facts (per serving)

40	Calories
3g	Fat
3g	Carbs

Nutrition Facts
Servings Per Recipe 24
Serving Size 1 tablespoon
Calories 40
% Daily Value *
Total Carbohydrate 3g	1%
Total Sugars 3g
Total Fat 3g	4%
Saturated Fat 2g	10%
Cholesterol 17mg	6%
Vitamin A 106IU	2%
Sodium 8mg	0%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.