Orange Curd

Preparation info
  • Yield—

    1½ lb.

    • Difficulty


Appears in

By Isabella Beeton

Published 1861

  • About


  • Rind and juice of 2 oranges
  • juice of 1 lemon
  • 4


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.