Go Back
+ servings
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
orange and cardamom curd

Orange and cardamom curd

Karon Grieve
A deliciously rich and creamy orange curd with a hint of spice
4.50 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course curd
Cuisine British
Servings 2 200ml jars
Calories 991 kcal

Equipment

  • Bain-marie (bowl over pan of simmering water) or microwave

Ingredients
 

  • 3 oranges juice and zest
  • 1 lemon juice only
  • 6 cardamom pods, seeds crushed husks discarded
  • 200 g caster sugar
  • 100 g unsalted butter
  • 3 egg yolks
  • 1 whole egg

Instructions
 

  • melt the butter in a bain-maroe along with the sugar, orange juice and zest, ground up cardamom seeds and lemon juice
  • whisk the egg yolks and whole egg and add this to the bowl and stir constantly
  • the curd will come together within about 12-15 minutes, you'll know its ready when it coats the back of your spoon
  • press through a sieve if you want a really smooth luxurious curd
  • ladle into sterilised jars

Notes

This will keep in the fridge for up to 2 months. Once opened use the curd within 2 weeks.
Serve on toast, as a filling for cakes and tarts, as a dessert topping and more.

Nutrition

Calories: 991kcalCarbohydrates: 133gProtein: 11gFat: 51gSaturated Fat: 29gTrans Fat: 2gCholesterol: 482mgSodium: 53mgPotassium: 571mgFiber: 8gSugar: 120gVitamin A: 2212IUVitamin C: 134mgCalcium: 176mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword fruit curds
Tried this recipe?Mention @LarderLove or tag #LarderLove