And this Seville curd is unbelievable, the texture, consistency, the flavor of the bitter orange balances the sweetness in the curd and I left bits of grated rind in it which make it more vibrant. Dedicate half an hour to standing at the stove and stirring gently and continuously until the curd is thick enough to coat the spoon. Other than this, it is the easiest of recipes as you just throw in all the ingredients together in one pot. The day after it was made, the curd sets with the consistency of the smoothest spread ! Really yumm..
For 500g yield, (about 1 lb) you will need :
2 Seville Oranges, zest and juice, if they are small use 3
1 Lemon, zest and juice
225 g sugar (8 oz)
110 g pure butter (4 oz)
4 egg yolks, beaten
This is a very easy recipe, you just need to put all the ingredients in a glass bowl and stand it on top of a saucepan with simmering water (Bain Marie).
Heat gently, stirring for about 30 minutes, until the sugar has dissolved and the mixture is thick enough to coat the back of a spoon. This is the trick for perfection, do not leave it unattended, even for a few seconds.
Pour into sterilized jars while still warm and store in a cool place. Use within a month. I have stored mine in the fridge…
And we had our curd with plain fairy cakes using Delia’s lightest sponge recipe