Orange Curd
Serves: approximately 1¼ cups
 
Ingredients
  • 6 large egg yolks
  • 3⁄4 cup caster sugar
  • 2 tablespoons fresh orange zest
  • 1⁄3 cup freshly squeezed orange juice
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons unsalted butter, cubed
Instructions
  1. In a medium bowl (metal is best), sitting over a pan of rapidly simmering water, whisk together egg yolks and sugar until smooth. (Make sure bottom of bowl is not touching water.) Whisk in orange zest, orange juice, and lemon juice. Cook until thickened, approximately 10 minutes, whisking slowly but constantly. (Mixture should coat the back of a metal spoon at the end of cooking time.) Remove bowl from heat.
  2. Whisk in butter, one piece at a time, until melted and incorporated. Push mixture through a fine-mesh sieve. Transfer orange curd to a covered container. Refrigerate until very cold (overnight is best) and use within a week.
Notes
Kitchen Tip: Caster sugar can be made by processing granulated sugar in a food processor or blender and pulsing until finely granulated but not powdery.
Recipe by TeaTime Magazine at https://teatimemagazine.com/orange-curd-cream-layer-cake/