Orange Curd

As a filling for my first attempt at making macarons (about which I will post tomorrow) I decided to make an orange curd. You see, I wanted to serve the macarons with a really nice dessert wine from Pantelleria, a small island between Sicily and Tunisia. This wine, called Passito di Pantelleria, is made from zibibbo grapes (a variety of muscat that is only found on that island) and pairs very well with orange. I had never made citrus curd before either, so I used a recipe from Joy of Baking. I turned out so great I could easily finish the curd just by itself. Here’s how to make it.


2 eggs

100 grams (1/2 cup) granulated sugar

60 ml (1/4 cup) freshly squeezed orange juice

40 grams (3 Tbsp) unsalted butter, at room temperature

1 Tbsp finely grated orange zest


Zest the orange.

Juice the orange.

Beat the eggs to break them up.

Add the sugar and 60 ml (1/4 cup) of the orange juice.

Beat to mix.

Cook au bain marie, stirring constantly, until it has thickened, about 10 minutes. I couldn’t resists to use my sous-vide at 85C/185F, but you could just as easily put a metal bowl over a pot of simmering water.

Of the heat, beat in the butter cut up in cubes.

Add the orange zest and stir to mix.

Cover with plastic wrap, pressing down onto the curd to prevent a skin from forming. Allow to cool and then refrigerate until set.


17 thoughts on “Orange Curd

  1. Curd is so easy. If you mix it with whipped cream, you can get a more delicate mousse. I have a huge lemon tree and a tangerine one and have used both to make delicious curd! Curious to see how the macarons came out.


  2. I love lemon curd and would imagine lime curd would be great, as well. Love that you used the sous vide to regulate the temp. How long did it take to reach proper temperature and thicken?


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