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.
Ingredients
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
Preparation
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.
Stefan's Gourmet Blog 
I can’t wait to see what you do with this!!!
LikeLike
Just posted it 🙂
LikeLike
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.
LikeLike
Thanks Claudia, I’ll try your mousse idea as well!
LikeLike
I’ve made lemon curd and lime curd but never orange. Thanks for the inspiration
LikeLike
This was the first time I made any curd, but I’ll definitely make it again, also lemon and lime!
LikeLike
This looks really good, Stefan, and I’m looking forward to seeing how you’ll use it. Whatever you do, I know it will be delicious!
LikeLike
Thanks, John 🙂
LikeLike
Reblogged this on gregorsgourmet.com and commented:
Check out this recipe 😉
LikeLike
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?
LikeLike
Drat!!! I meant orange cud although lime curd would also be good.
LikeLike
Thanks, Richard. I think it took about 20 minutes.
LikeLike
Mmmm…yum! Eagerly awaiting the next steps!
LikeLike
Thanks 🙂
LikeLike