This is one of those recipes I found really daunting but which is in fact really easy and the work of just a few minutes. This doesn’t make a lot, but that’s ok because it has a fairly short shelf life of about a month, yet you’ll get enough to do several rounds of toast, or to use as the filling on a victoria sponge; I topped orangey fairy cakes with it and it worked gloriously.

If you wanted to make more, it’s very easy to double the amounts and jars make wonderful gifts.

Orange Curd

Susanne Warnett

An easy recipe for orange curd

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Course Pickles & Preserves

Cuisine British

Ingredients

  

• 2 egg yolk large, free range
• 75 g caster sugar
• 1 large orange juice and zest
• 20 g cold butter cubed

Instructions

 

• In a small saucepan, add the egg yolks and sugar and whisk them together until smooth.
• Add the orange zest and juice and whisk it all together so it’s fully combined.
• Put then pan over a medium heat and cook the curd, stirring with a wooden spoon. Once the curd is thick enough to coat the back of the spoon take it off the heat.
• Whisk in the cold butter one cube at a time, until you end up with a glossy, thick curd.
• Pour into a sterilised jar, put the lid on tight and allow to cool before labelling. Once opened, store in the fridge and use within a few days.

Notes

Magickal Properties

There aren’t really many ingredients here, but the presence of sugar means it can be used in magick for sweetening a situation, eggs for fertility or protection, while the orange, golden colour lends itself to solar magick.

 

 

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Keyword curd, fruit curd, orange