Gluten Free • Paleo • Sugar Free • Dairy Free

Orange Curd

Orange Curd4

Earlier on this year I declared 2016 to be the year of no resolutions… one week later I decided that challenges were acceptable and would not impede on my year to just ‘be’. That’s when I started to do the Fat Mum Slim #photoaday challenge. The daily prompt gives you a focus for your photo and challenges your creative style (or in my case, my lack of style and obvious love of the 80’s).

The other challenge I have been giving myself this year is asking the question “Lisa, do you really need to do that?” This is often asked late at night when I have the urge to bake or when thinking of taking on a large project (sorry YouTube channel; you’ll have to wait a bit longer). It helps me to decrease the self-imposed stress and workload that I usually put on myself. Unfortunately, the #photoaday challenge has also been a victim of my quest for sanity. I have decided that I will get on board over Easter, but in the meantime here are some of the photos from the February challenge.

This Orange Curd is a seasonal take on my favourite Lemon Curd, and my friend Kat’s favourite Passionfruit Curd. Making Orange Curd fits perfectly with my new mantra as it’s so simple! I prefer making Curd over Custard as it’s so much easier. Look past the double boiler (which is just a bowl over a pot of simmering water; nothing too daunting there!) and all you really have to do is give the curd an occasional stir. Whereas custard has bowls, mixers and the potential to burn the pot and sadly give the custard an unfortunate charcoal taste.

Orange Curd2

This Orange Curd is a super simple way to make a sweet treat that can be used in so many ways. Imagine a Jaffa Tart, an Orange Meringue Pie or an Orange Trifle. Now I’m feeling hungry! I have used in Orange Curd in giant Macaroon shell to create an Easter dessert (I kind of thought it looked a bit like a nest!). You can find a recipe for the macaroon shells in my Easter eBook (which you can  buy for just $5 for instant download here).

The only real sticking point with this Orange Curd is the coconut oil. I have used coconut oil instead of butter to make it dairy free (you can swap it if you like) but coconut oil can be temperamental when overheated, hence the use of a double boiler. I was attempting a mammoth multi task when making this curd and did let it cook a little too long. This meant it had a slightly curdled appearance rather than super smooth and creamy. My advice to you: don’t try and cook dinner, feed your baby, return emails, play Connect-Four and read a book to your child whilst cooking this Orange Curd! Just make the tasty Curd and enjoy every spoonful!

Orange Curd
Yields 2
This tangy curd is ripe with Orange flavours and can be easily used in place of Lemon Curd in pies, trifles or just eaten by the spoon.
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
INGREDIENTS
  1. 3 Eggs
  2. 2 Egg Yolks
  3. 1/3 to 1/2 Cup Maple Syrup (depending on the desired sweetness)- Rice Malt Syrup of Honey could be substituted but would change the taste slightly
  4. Zest of 1 Orange
  5. 2/3 Cup of strained Orange Juice
  6. 1/2 Cup Coconut Oil (softened slightly)
INSTRUCTIONS
  1. Whisk the eggs, egg yolks, maple syrup, orange zest and juice in a heat proof bowl until the mixture is well combined.
  2. Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
  3. Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition. Only add the next spoonful once the previous one has combined.Stir regularly.
  4. This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
  5. Cool and place in a glass container. Store in the fridge.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

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