Orange Curd

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	50 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Wash the oranges with hot water, pat dry and rub the peel of 2 oranges. Squeeze the juice from all 3 oranges. Mix the juice and orange zest with 180 g sugar in a small container with the cornstarch and place in a saucepan. Bring to the boil briefly while stirring constantly. Add the butter teaspoon by spoon and let it melt in it. Continue beating with the hand mixer over mild heat (do not cook anymore !!).
Whisk the eggs and brush them carefully through a hair sieve. Pour into the NON-BOILING cream and continue beating with the hand mixer until the cream is clearly absorbed. This can take about 20 minutes and sometimes a little longer. Patience is the magic word here.
Pour the hot cream directly into two clean, hot rinsed jam jars and close immediately with a lid. Let it cool down and keep it in the fridge from then on.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.