Seville Orange Honey Curd

farmers marketWaterloo Region is truly an amazing place to live, with so many Farmers’ Markets in and around the area, as well as proximity to farm gate vendors of eggs, meat, fruits & vegetables and baked goods. No doubt this bounty of deliciousness is what attracts grocers and restaurants to make the most of what’s on offer seasonally and locally. For example, on a recent visit to St. Jacobs Farmers’ Market I picked up honey from Kemper’s Apiaries and eggs from Hilltop Acres Poultry which, along with Seville oranges from Kara’s Smart Foods in Kitchener, means it’s time for some curd.

Curd is a rich and creamy spread usually made with lemon and eggs, and has a variety of uses limited only by your imagination. Try it as a fruit topping, spread on a biscuit, or frosting cupcakes; it also makes an excellent food gift. It can be prepared and kept in the refrigerator for a week, longer if you use ghee or coconut oil. Hah! As if it would last that long! This version is made with the tart Seville oranges not used when making marmalade. I’ve never made this with anything but lemons, and wanted to see what it would be like with oranges.  Result: Keeper! 

Seville Orange Honey Curd
Substitute lemon zest and juice for a traditional Lemon Curd. This makes approximately 1 cup of curd.
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Ingredients
  1. 6 tbsp. ghee (clarified butter) or coconut oil, softened
  2. 1/4 to 1/3 cup raw honey
  3. 3 whole, large eggs
  4. 1/2 cup freshly squeezed Seville orange juice
  5. 1 tbsp. orange zest
Instructions
  1. Zest the orange(s) and set zest aside in prep bowl, then slice the orange(s) in two and juice the halves into a measuring cup.
  2. In a mixing bowl, cream ghee with honey until light and fluffy.
  3. Beat in eggs one at a time until well blended, then add orange juice. The mixture will curdle, but don't worry, it will become smooth with cooking.
  4. Add mixture to a heavy, stainless steel saucepan and cook, stirring constantly over low heat until smooth.
  5. Increase heat to medium and cook, stirring constantly until mixture thickens and a thermometer reads 170F (about 15 minutes). Do not let boil or the curd will separate.
  6. Remove from heat and stir in zest. Transfer to a bowl.
  7. Cover with plastic wrap, pressing on surface of curd to prevent a skin from forming.
  8. Chill in refrigerator. The curd will thicken as it cools, and will keep for a week or more in refrigerator or frozen.
Notes
  1. It may take one or two oranges/lemons depending on size to get the amount of zest/juice.
  2. If you prefer, butter may be substituted for the ghee/coconut oil suggested.
  3. You may also substitute lime zest and juice for the citrus.
  4. Raw honey is unpasteurized honey, most likely to be sourced directly from a beekeeper.
  5. I have never cooked with artificial sweeteners and cannot comment on how they would work in this recipe.
life-in-real-thyme http://www.lifeinrealthyme.com/
Photo Credit: St. Jacobs Farmers Market

 

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About Leslie Stallard

Trying a little bit of everything: writing, learning Wordpress & basic coding, cooking, playing with grandkids, travelling, gardening, making soap & body treats, and getting older. Not necessarily in that order.