Orange & Thyme Curd
Yes, to this curd, for so many reasons.
Yes, because the tang of the orange is sensational and if I’m honest, I prefer orange curd to the traditional lemon.
Ans yes, because adding thyme to this curd really takes it from a home dish to something you will want to share with friends.
The longer the curd sits, the stronger the flavour will permeate through the orange curd, so be prepared for it to go from a subtle edge to the curd to a more intense spread.
Enjoy this as it is, spread on some toast, or put it underneath my pistachio frangipane in my Pistachio Bakewell with Orange & Thyme Curd.
Go on give it a go, and enjoy your sweet life!
Store in a steralised jar for up to 1 month.
What You Need
4 Large Egg Yolks – See Tip Box
150g Castor Sugar
40g Butter – Cold and cut into small pieces – See Tip Box
Zest & Juice of 2 Large Oranges
3 tbsp Thyme leaves – finely chopped
Pass the juice through a sieve
How it’s Done
Add the egg yolks and castor sugar to a saucepan and spend some time whisking together until smooth and a little bit lighter in colour
Add the juice and zest of the orange and give another whisk to mix it all up
On a medium heat, and constantly whisking, gently heat the mixture until it becomes thick and coats the back of a wooden spoon.
Add the chopped thyme leaves and mix in.
Once thick, remove from the heat and one piece at a time, mix in the cold butter, letting it melt in before adding the next.
The end result should be thick and smooth
Pour into sterilised jars to store for up to a month.
Mix in chopped thyme
Tip Box
Eggs – Don’t throw the egg whites out, use them to make something else or freeze them to use another day.
Butter – I use salted butter in my cooking but if your preference is unsalted, use that.
