Equipment
Ingredients
Main
- 2 orange zest, finely grated
- 150 ml orange juice, freshly squeezed
- 50 ml lemon juice, freshly squeezed
- 100 g unsalted butter, cut into small pieces, room temperature
- 200 g granulated sugar
- 2 egg
- 2 egg yolk
- 6 g thyme, picked and finely chopped
Nutrition (per serving)
Method
Combine the orange zest, orange juice, lemon juice, butter, and sugar in a heatproof bowl.
Place the bowl over a saucepan of gently simmering water. Ensure the bottom of the bowl does not touch the water. Stir occasionally until the butter melts, keeping the temperature below 50°C (122°F).
In a separate small bowl, beat the whole eggs and egg yolks together until combined.
Slowly pour the beaten eggs into the warm orange mixture while whisking constantly with a balloon whisk for 60 seconds.
Cook the mixture over the simmering water for 9–10 minutes. Stir occasionally with a spatula and whisk every minute until the curd thickens, becomes glossy, and reaches 78°C–80°C (172°F–176°F).
Remove the bowl from the heat and stir in the chopped thyme leaves.
Transfer the curd into a jug, then divide evenly among three jars. Seal the jars immediately.
Chef's Notes
- Ensure the eggs are at room temperature before adding to prevent the mixture from cooling too rapidly.
Storage
Refrigerator: 4 weeks — Store in a cool place or refrigerator for up to 4 weeks; consume within 2 weeks once opened.
