Orange Curd

Preparation info

  • Yield—

    1½ lb.

    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • Rind and juice of 2 oranges
  • juice of 1 lemon
  • 4 eggs
  • 2 oz. butter
  • 8 oz. loaf sugar

Method

Finely grate the orange rind. Squeeze the juice from the oranges and lemon and remove the pips. Thoroughly whisk the eggs. Place the butter in a double saucepan, or in a basin over boiling water, and when the butter has melted add the orange rind, juices, sugar and eggs. Cook gently until the curd thickens, stirring frequently to obtain an even consistency.