Seville Orange Curd Recipes

SEVILLE ORANGE CURD

Steps:

• Place the sugar into a bowl and grate the zest of the bitter orange onto the sugar
• Beat the eggs together in a separate bowl, squeeze the juice of the orange and add to the eggs, mix thoroughly
• Pour the egg mixture through a sieve onto the sugar and zest
• Add the butter to the bowl and mix together
• Microwave on half power, if possible in short bursts, until mixture thickens. Generally speaking do 1 minute on half power, stir, repeat a couple of times and then go onto 30 sec bursts on half power, stirring in between.
• How long it takes to thicken will depend on your microwave, but it is usually no more than 5 minutes total.
• You don't want to end up with lemon flavoured scrambled egg so BE PATIENT! The mixture should just coat the back of a spoon when ready - it will thicken as it cools
• As this can only be made at the beginning of the year when the Seville oranges are available it makes it a special seasonal treat

SEVILLE ORANGE CURD

Steps:

• Place a strainer over a medium-sized bowl near the stove.
• In a nonreactive 2 quart saucepan, combine the whole eggs, eggs yolks, and sugar and whisk until well blended. Whisk in the orange juice and add the butter and salt.
• Cook the mixture over medium heat, whisking constantly until the mixture is thickened. As you cook the mixture the butter will melt. When the mixture has thickened and reached a temperature of 185 degrees F pour it into the strainer. Press the curd through the strainer with a spatula to remove the solids.
• Zest a medium navel orange directly into the curd and whisk the zest into the orange curd.
• Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill.
• The Seville orange curd is good in the refrigerator for 3 weeks and can be frozen for up to 1 year. If freezing the curd, package it in a freezer container after it has chilled. When ready to use place it in the refrigerator to thaw for 24 hours before its intended use.

SEVILLE ORANGE CURD

Steps:

• In a medium pan, stir the orange zest and juice and the sugar. Bring to the boil, then reduce the heat and simmer for 5 minutes.
• Add the butter, stirring until melted and combined. Remove from the heat and leave to cool.
• Whisk the eggs and egg yolks together in a large bowl, then pour the cooled juice and sugar mixture over the eggs and whisk in well. Return to the saucepan and cook very gently over a low heat, stirring continuously, for 10 minutes until thick enough to coat the back of a wooden spoon.
• Pour the curd into sterilised jars (pouring the curd into a jug first makes filling the jars easier). Put the lids on the jars and leave to cool completely before placing in the fridge to chill and fully set. Label and keep in the fridge for up to 1 month.

SEVILLE ORANGE CURD

Steps:

• Beat eggs, yolks and sugar in a wide, shallow saucepan until smooth.
• Add butter, orange juice and zest.
• Place over low heat, and stir constantly until butter has melted and mixture has thickened.
• (If mixture begins to curdle, place bottom of pan in cold water, and beat vigorously.) Remove thickened curd from heat, and pour through a fine strainer into a bowl.
• Set aside to cool.
• Note: A substitute for Seville orange juice may be made by combining 2 parts orange juice to 1 part lime juice.

SEVILLE ORANGE TARTLETS AND CURD

Steps:

• To prepare the pastry, combine flour and butter in a small bowl, and place in freezer for 10 minutes. With a food processor, pulse mixture until it resembles coarse bread crumbs. While running the processor, gradually pour 5 tablespoons juice down feed tube until mixture forms a ball. Turn pastry onto a sheet of plastic wrap. Pat into a flat disk. Enclose disk in wrap, and refrigerate.
• To prepare the orange curd, beat eggs, yolks and sugar in a wide, shallow saucepan until smooth. Add butter, orange juice and zest. Place over low heat, and stir constantly until butter has melted and mixture has thickened. (If mixture begins to curdle, place bottom of pan in cold water, and beat vigorously.) Remove thickened curd from heat, and pour through a fine strainer into a bowl. Set aside to cool.
• Heat oven to 400 degrees. On a lightly floured surface, roll out pastry to about 1/8 inch. With a 3-inch-diameter fluted cutter, cut 24 disks, rerolling and cutting scraps if necessary. Press disks into two tartlet pans with 12 2 1/2-inch indentations. Put a heaping teaspoonful of orange curd into each tartlet. Curd will spread as it cooks. (Refrigerate any remaining curd to use on breads and pastries.)
• Bake tartlets until pastry is lightly browned, 8 to 10 minutes. Remove from heat, and transfer tartlets to a cooling rack with a small spatula. Serve at room temperature.