Homemade Seville Orange Curd

This entry is filed under Preserves & Chutneys.

Yummy treat on toast or bread anytime.

Serving Size: 250ml
Preparation & Cooking Time: 20 minutes
Effort Level: Easy
Shelf Life: 3 weeks in fridge.

100g granulated sugar
4 medium egg yolks at room temperature
90ml Seville orange juice
75g unsalted butter
1 small lemon – (optional)

Small heavy based saucepan
Lemon reamer or squeezer
Chopping board & sharp knife
Wooden spoon
Measuring jug
Small sieve
Sterilised jar

Here’s What You Do:
Suspend a small sieve over the measuring jug to catch all the pips. Then squeeze enough oranges through it to produce 90ml of juice.

Roughly chop the butter into cubes and add to the orange juice along with 4 egg yolks and 100g granulated sugar.

Stir continuously over a medium heat until the mixture thickens (approx 15 -20 minutes). Don’t allow the mixture boil or it will curdle. Taste and add the juice of half a small lemon if the curd needs sharpening up.

The curd is ready when it turns to opaque and coats the back of a wooden spoon.

Carefully strain the curd through the sieve into the sterilised jar.

2 Responses to “Homemade Seville Orange Curd”

  1. Felicity says:

    Fantastic! Uma your orange curd is superb. Not too sweet with a nice hint of shaprness, I can’t wait to try the syllabub, just hope there are some oranges left.

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