Make Orange Curd – Creamy Orange Spread

Melt the butter in a bain-marie
Fill a saucepan with a little water and heat over a low to medium heat. Set a heatproof bowl on top without letting its base touch the water. Add the butter and let it melt slowly until completely liquid.

Add the orange juice, orange zest and sugar
Add the sugar, the freshly squeezed orange juice, the finely grated orange zest, the lemon juice and a pinch of salt to the melted butter. Stir everything gently until the sugar has mostly dissolved. Remove the bowl briefly from the bain-marie and let the mixture cool slightly so it is not too hot when the eggs are added.

Stir in the eggs
Lightly whisk the eggs in a separate bowl. Then slowly add them to the warm orange mixture, stirring constantly. Whisk thoroughly with a balloon whisk until all the ingredients are combined and you have a smooth, even, orange-yellow mixture.

Thicken the orange curd until creamy
Return the bowl to the gently heated bain-marie and warm the mixture for about 10–15 minutes, stirring constantly. Once the orange curd has thickened noticeably, reached a smooth, creamy consistency and measures about 77–80 °C, it is ready. Remove the cream from the heat, spoon it into clean jars and leave to cool. As it cools, the orange spread will set a little more. Tips for the perfect orange curd The right consistency: the orange curd should still be slightly runny when warm, but already creamy enough to cling to a spoon. It will become much firmer as it cools and then chills. Do not overheat: the water b