Equipment
Ingredients
Main
- 2 orange zest, finely grated
- 150 ml orange juice, freshly squeezed
- 50 ml lemon juice, freshly squeezed
- 100 g unsalted butter, cut into small pieces, room temperature
- 200 g granulated sugar
- 2 egg
- 2 egg yolk
- 6 g thyme, picked and finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 612 kcal
- Protein
- 7 g
- Carbohydrates
- 74 g
- Fat
- 34 g
- Fiber
- 0 g
- Sugar
- 71 g
- Sodium
- 60 mg
- Saturated Fat
- 19 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 325 mg
- Potassium
- 206 mg
- Calcium
- 58 mg
- Iron
- 1.4 mg
- Magnesium
- 15 mg
- Phosphorus
- 134 mg
- Zinc
- 0.8 mg
- Vitamin A
- 340 mcg
- Vitamin C
- 35 mg
- Vitamin D
- 1.3 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.27 mg
- Niacin
- 0.3 mg
- Folate
- 55 mcg
- Water
- 102 g
Sources: USDA FoodData Central
Method
Combine the orange zest, orange juice, lemon juice, butter, and sugar in a heatproof bowl.
Place the bowl over a saucepan of gently simmering water. Ensure the bottom of the bowl does not touch the water. Stir occasionally until the butter melts, keeping the temperature below 50°C (122°F).
In a separate small bowl, beat the whole eggs and egg yolks together until combined.
Slowly pour the beaten eggs into the warm orange mixture while whisking constantly with a balloon whisk for 60 seconds.
Cook the mixture over the simmering water for 9–10 minutes. Stir occasionally with a spatula and whisk every minute until the curd thickens, becomes glossy, and reaches 78°C–80°C (172°F–176°F).
Remove the bowl from the heat and stir in the chopped thyme leaves.
Transfer the curd into a jug, then divide evenly among three jars. Seal the jars immediately.
Chef's Notes
- Ensure the eggs are at room temperature before adding to prevent the mixture from cooling too rapidly.
Storage
Refrigerator: 4 weeks — Store in a cool place or refrigerator for up to 4 weeks; consume within 2 weeks once opened.
Troubleshooting
Curd contains small bits of cooked egg
Cause: The mixture became too hot too quickly or the eggs were not whisked fast enough during addition.
Fix: Pass the finished curd through a fine-mesh sieve to remove the egg solids.
Prevention: Maintain low heat and whisk constantly while adding eggs.
Curd is too thin and does not set
Cause: The mixture did not reach the required temperature of 78°C (172°F).
Fix: Return the bowl to the simmering water and continue cooking until thickened.
Prevention: Use a cooking thermometer to ensure the curd reaches the target temperature.
Cultural Context
Citrus curds, while not exclusively French, are a beloved component in French patisserie and home baking. They embody the French emphasis on fresh, bright flavors and a smooth, luxurious texture, often used as a filling for tarts, cakes, or served simply with scones and cream.
