I am on a quest to make as many different fruit curds as I can and this Seville Orange Curd is the latest addition. Fruit curd is a luscious, tart, creamy fruit spread that's good as a dessert topping, spread on toast, or as a filling for tarts and cakes. So far I have made lemon, kumquat, strawberry, cranberry, and rhubarb curds. My favorite to date was the lemon curd, but I love the taste of this Seville Orange Curd. The flavor is amazingly intense and reminds of the best kind of orange candy. You can make curd for any citrus fruit. See my tips below for making curds with other types of oranges.
How to Make Seville Orange Curd
Seville Oranges are a sour orange that is perfect for citrus fruit curd. They have a very short season. They are normally available late December until the end of February. I did a little research and found that the oranges freeze well, so if you find some buy a few extra for use later in the year.
The Seville Orange consists of five ingredients: Seville oranges, eggs, sugar, butter, and a little salt. Since the zest of Seville oranges is really bitter, I used navel orange zest in this recipe. Use real lemons because you want the zest and the kick of real lemon juice. Eggs are used to thicken the curd. The combination of sugar and eggs is needed for thickening and butter makes it extra creamy.
Curd is made on the stovetop on medium heat and whisked constantly. Do not walk away from the curd while you are cooking it or it will burn. When the curd has thickened and reached the right temperature it is strained to remove any solids (little bits of cooked eggs and the zest) so it is extra smooth. The right temperature is listed to ensure that you have cooked the curd enough, but that you don't accidentally boil it. Boiling curd will cause it to curdle and create a grainy texture.
The directions call for a non-reactive saucepan, which is a pan that will not react with the acid in the lemons. Do not use an aluminum pan, use stainless steel. Using an aluminum pan will produce a metallic taste.
The curd is chilled immediately to keep bacteria from forming. The surface of the curd is covered with plastic wrap to keep a skin from forming on the surface of the lemon curd.
The Seville orange curd will be good in the refrigerator for up to 1 week and can be frozen up to one year. If you freeze it, allow it to thaw in the refrigerator about 24 hours before you're ready to use it.
I hope you try the recipe for this intensely orange tart curd. If you do make it please leave a comment or tag me on Instagram @bakesbybrownsugar.
For other fruit curds, check out these other recipes on my blog:
Seville Orange Curd
- 3/4 cup fresh-squeezed Seville Orange juice
- 2 (100 grams) whole eggs
- 4 (80 grams) large egg yolks
- 1 cup (200 grams) granulated sugar
- 8 tablespoons (114 grams) unsalted butter room temperature
- 1/8 teaspoon kosher salt
- 2 teaspoons navel orange zest
- Place a strainer over a medium-sized bowl near the stove.
- In a nonreactive 2 quart saucepan, combine the whole eggs, eggs yolks, and sugar and whisk until well blended. Whisk in the orange juice and add the butter and salt.
- Cook the mixture over medium heat, whisking constantly until the mixture is thickened. As you cook the mixture the butter will melt. When the mixture has thickened and reached a temperature of 185 degrees F pour it into the strainer. Press the curd through the strainer with a spatula to remove the solids.
- Zest a medium navel orange directly into the curd and whisk the zest into the orange curd.
- Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill.
- The orange curd is good in the refrigerator for 1 week and can be frozen for up to 1 year. If freezing the curd, package it in a freezer container after it has chilled. When ready to use place it in the refrigerator to thaw for 24 hours before its intended use.