Seville Orange Curd

Preparation info
  • Makes

    2 lb

    • Difficulty

      Easy

Appears in
The Times Cookbook

By Frances Bissell

Published 1995

  • About

Ingredients

  • 6 Seville oranges with good skins
  • 4 eggs, plus 2 extra yolks
  • 8

Method

Grate the zest and squeeze the juice from the oranges into a bowl. Lightly beat in the eggs, and add the butter and sugar. Set the bowl over a saucepan of hot water (or cook in a double saucepan), and keep the water hot but not boiling. Stir from time to time until the butter has melted and the sugar has dissolved. Heat gently, stirring continuously, for 15–20 minutes, until the mixture thicken