By Emily Malloy

I have long been a fan of lemon curd. Creamy and buttery in texture, sweet and a bit tart in flavor. Just wonderful. I was an immense admirer, that is, until Carrie suggested I give orange curd an honest try. While lemon curd will forever hold a special place within my heart, orange curd has taken a place of prominence nearly crowding out all competition. 

The tartness of the lemon is replaced with bright citrus sunshine. Lemon still maintains a very small place in this recipe, adding a hint of tartness to balance the sweetness of the oranges. Most curds call for sugar to sweeten the spread, but the use of honey in this recipe adds a depth of flavor. 

Curds are versatile in use: on cookies, in donuts, and so much more. It is delightful when spread on toast or our family favorite: scones or biscuits with clotted cream. I think I am going to make a batch of my Orange and Thyme Biscuits to serve as a side to this curd and have a plate-full of sunshine!  

Honey-Orange Curd
Yields: 18+ servings
Time: 10-15 minutes

Ingredients:
Zest from 3 oranges
Zest from 1 lemon
Juice from 1 orange
2/3 cup honey
3 egg yolks + 1 large egg
1 stick of unsalted butter, cubed
Pinch of salt

Tools: 
Heat-resistant glass bowl
Wooden spoon
Sauce pot
Fine mesh sieve

Directions: 
1. Make a double boiler: place a heat resistant glass bowl (like Pyrex) over top of a pot filled with water that does not touch the bottom of the bowl. Make sure that the bowl fits and sits on the rim of the pot, so that steam doesn't escape. 
2. Bring the water to a boil with the bowl placed on top of the pot (again, make sure water isn't reaching the bottom as it boils). 
3. Place all ingredients into the bowl and whisk vigorously as the butter melts.
4. Continue to whisk constantly as the curd heats up (should eventually begin to simmer) and thickens over the course of 5-7 minutes. Whisking constantly will prevent the egg from cooking and scrambling! When the curd coats the back of a wooden spoon, then you know it is the right consistency.
5. Strain the curd through a fine mesh sieve into a bowl. A spoon may need to be used to press the curd down into the sieve to separate the zest from the curd. 
6. Place into a container and store in the fridge and serve chilled. Enjoy for up to two weeks! 

Printable recipe can be found here!