Orange Curd

I spent a few of my childhood years in Florida, surrounded by fragrant citrus groves. The flavor of this orange curd never fails to bring back those memories. Use orange curd as you would any fruit curd—as a filling for tarts or cakes, a topping for fresh fruit, or simply spread on toast or muffins.


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1 1/2 cups sugar
1 orange, zested
1/2 cup (1 stick) butter, room temperature
5 eggs, room temperature
1/2 cup strained freshly squeezed orange juice
1/8 teaspoon salt
1/4 cup Grand Marnier

1. Place the sugar in your food processor.

2. Add the orange zest and process until well combined.

3. Add the butter and process to blend.

4. With the processor running, add the eggs one at a time, followed by the orange juice and the salt.

5. Place a clean bowl and a fine mesh strainer close at hand by the stove.

6. Pour the curd mixture into a small saucepan and cook very slowly over a low heat, stirring constantly, until slightly thickened (about 10 minutes). Do not allow the custard to boil. To check the consistency, lift your stirring spoon from the mixture and swipe a finger across its back; if your finger leaves a clear path on the spoon, the curd is ready to come off the heat.

7. Immediately remove from the heat and pour the curd through a strainer into a medium bowl.

8. Set aside to cool to room temperature.

9. Add the Grand Marnier and mix well

10. Refrigerate for 4–6 hours, until well chilled. Curd keeps in the refrigerator for several weeks.



Preparation Time: 
20 minutes plus 5–7 hours downtime.