Head on over to Rose Levy Beranbaum’s blog for her wonderful citrus curd recipe, plus a source for those bitter Seville oranges with which to make marmalade (I’ve already ordered some, and plan on using Elise’s recipe to make a large batch). Rose notes that “Seville orange are also known as bitter oranges because they have an acidity level of about that of lemon. They offer the true orange flavor of a sourball candy and will give you the consistency of a perfect lemon curd, unlike that of other oranges which don’t thicken adequately.” Rose also shares this fantastic curd-making tip: “if you beat the butter into the eggs and sugar before adding the juice it protects the yolks from curdling at all so you get 0 residue!”
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I have had lemon curd, which I adore, but never orange curd! I would be curious to give this a try, and Rose’s recipes are generally quite nice!
Hi MC & thanks for stopping by my blog. I made nice bitter marmalde too a few days ago….from a small bitter orange that grows on trees here in India…http://passionateaboutbaking.blogspot.com/2008/01/sevillebitter-orange.html
Ciao Deeba