Homemade Orange Curd Recipe - A Spicy Perspective (2024)

FAQs

Why is my orange curd not thickening? ›

You need to keep a low heat and stir constatntly. The time it takes for the curd to thicken can vary accoding to the size of the pan and the heat used. To test if the curd is cooked properly, dip a spoon into the mixture then run your finger through the mixture on the back of the spoon.

Lemon Curd should thick enough to coat the back of a spoon when it's hot and should thicken up to pudding-like consistency when it's chilled. The curd can take up to 10 minutes to thicken to the consistency of pourable pudding, so be patient (remember it will thicken more once it cools).

Cook the Curd: Add the orange juice, 2 tbsp of lemon juice, two egg yolks, two whole eggs, and a pinch of salt to the pot with the sugar mixture. Whisk well to combine everything, and then cook over low heat, whisking the entire time, for 14-18 minutes.

If you over-heat the lemon curd, the egg proteins can coagulate and you will see little bits of cooked egg. You can try to strain the curd to remove the bits of egg, but it will affect the overall consistency.

Keep whisking over heat and be patient until it thickens. (Remember: The curd will become thicker once it cools.) If you've cooked the curd well beyond the recommended time and it's still thin like water, chances are your measurements were off and you added too much juice—or not enough egg.

Your lemon curd could get chunky and grainy if you let it overcook. One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling. The ideal temperature for lemon curd is 170 degrees Fahrenheit, and it shouldn't cross that.

Dip a spoon into the curd then run your finger over the back of it. If it leaves a clean line in the curd, it's cooked enough and ready to cool. Curd will thicken up more once cooled completely. Spoon into a container, cover and refrigerate.

Citrus fruits like oranges, lemons, and grapefruits are highly acidic. Combining them with curd can disturb the stomach's pH balance, potentially leading to digestive discomfort or acidity for some individuals.

While in a warm climate, the curd will take around 4 to 7 hours, while it will take a bit longer in winters. In a cool climate it can easily take around 8 to 10 hours. Make sure the temperature of the milk before setting the curd is warm enough during winters, otherwise the curd won't set properly.

Don't let the curd boil.

Boiling curd will cause it to curdle and create a grainy texture. If the orange curd curdles, strain it twice through a fine-mesh strainer, to remove the grainy bits. If that doesn't work, process it in a blender to try and smooth it out.

Is orange with curd good for health? ›

Citrus fruits like oranges, grapefruits, and lemons are high in acidity. Combined with curd, which is also acidic, it can lead to an imbalance in pH levels in the stomach. This may result in indigestion, heartburn, or an upset stomach.

You can use cornstarch to help thicken the curd and you would mix the cornstarch (½ Tablespoon should be fine) with the orange juice and make a slurry to add to the sugar substitute and egg yolks in the sauce pan. As you heat the mixture, the cornstarch will activate and thicken the curd.

As curd is heated, water is released from the curd, leading to a reduction in moisture content. This contributes to the thickening of the curd, which changes its taste and texture.

Just be sure to put it in a tightly sealed glass or plastic container so it doesn't pick up any aromas from other things in your fridge. Fresh lemon curd will keep for one to two weeks when stored in the refrigerator in a sealed container.

To thicken runny lemon curd, put the curd back into your saucepan, place over the lowest possible heat, and stir constantly.

You can use cornstarch to help thicken the curd and you would mix the cornstarch (½ Tablespoon should be fine) with the orange juice and make a slurry to add to the sugar substitute and egg yolks in the sauce pan. As you heat the mixture, the cornstarch will activate and thicken the curd.

To thicken runny lemon curd, put the curd back into your saucepan, place over the lowest possible heat, and stir constantly. The curd will thin out at first as the butter melts, but it will eventually begin to thicken back up.

Usually the temperature of milk determines how well your curd will set. Too cold or too hot temperature can make the curd setting process tougher. Firstly boil your milk properly and switch off the flame. Once the boiled milk cools down to 20 per cent, then the milk is ready to be set.

The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.