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squeaky
Posts: 14,129 Forumite

I adapted the lemon curd recipe by Glad (which is in our Old Style Recipe Collection), thank you Glad 
Knowing full well that aussielass had not been too impressed with an orange version, and knowing too that orange is nothing like as strong as lemon, I decided to use TWO lemon sized oranges and hope for the best.
It took about ten minutes longer to thicken up - more liquid and I don't think orange sets as fast as lemon (?) but wow!
I've never ever bought or tasted orange curd before so I have nothing to compare this with - but by 'eck it's nice
I'm pleased.

Knowing full well that aussielass had not been too impressed with an orange version, and knowing too that orange is nothing like as strong as lemon, I decided to use TWO lemon sized oranges and hope for the best.
It took about ten minutes longer to thicken up - more liquid and I don't think orange sets as fast as lemon (?) but wow!
I've never ever bought or tasted orange curd before so I have nothing to compare this with - but by 'eck it's nice

I'm pleased.
Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.
Never ascribe to malice that which is adequately explained by incompetence.
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Comments
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Hey wow that's interesting, must give it a shot! Was going to make lemon curd anyway- only question is: what does one do with curd? Use it in cakes? Or puddings? Does it store ok?Three years, six months, three weeks, 13 hours, 48 minutes and 30 seconds. 26011 cigarettes not smoked, saving $11,704.80. Life saved: 12 weeks, 6 days, 7 hours, 35 minutes.0
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It's great in cakes, in "jam" tarts, on sponge puds... and my friend who I recently gave a jar of lemon curd to had lemon curd sandwiches every day at work for a week!
Edit: Then there's the recipe for Lemon Curd Smash in the Sweets section of our Old Style Recipe Collection which is seriously very MEGA yummy!Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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I'll be over with some fresh baked scones in about 20 minutes squeaky:D0
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Done deal!!!Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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whats the difference between a curd, a jam, a preserve, a conserve and a jelly? why so many names for what seems to be exactly the same thing? is it to do with the way each one is made, or the type of fruit you can use
?
know thyselfNid wy'n gofyn bywyd moethus...0 -
Hmmmm ... looks at pile of oranges sat in fruit bowl ... and remembers there's some squishy lemons lingering in the bottom of the fridge ... and knowing how much I love curds ... :think: ... :idea: ..."An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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pavlovs_dog wrote:whats the difference between a curd, a jam, a preserve, a conserve and a jelly? why so many names for what seems to be exactly the same thing? is it to do with the way each one is made, or the type of fruit you can use
?
Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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pavlovs_dog wrote:whats the difference between a curd, a jam, a preserve, a conserve and a jelly? why so many names for what seems to be exactly the same thing? is it to do with the way each one is made, or the type of fruit you can use
?
Ok - i'll see what I can do with this -
Curd is a buttery, eggy and fruity paste made by heating the mixture till the eggs start to cook and thicken
Jam / preserve is a cooked fruit and sugar mixture, usually in equal quanties with the fruit breaking into small pieces or even a puree like raspberries, this sets because of the pectin content of the fruit and boiling
Conserve is a little like jam because it's fruit and sugar cooked together but the aim is to have whole or at least large pieces of fruit, this will not set firm like jam
Jelly is set like jam but it's clear without fruit pulp and seeds, the fruit is cooked then strained through a jelly bag overnight then boiled up with sugar to set it0 -
yum. I love lemon curd. It's especially nice on toast for breakfast, bread for lunch and toast for supper!!! :rotfl:
I really must test out this recipe. Perhaps on sunday when my sister is here.....
Thanks for the recommendation squeaky and to Glad for the OP.r.mac, you are so wise and wonderful, that post was lovely and so insightful!0 -
Stop it Stop it Stop it
I'm sitting here with a stinking cold and you're forcing me to go out and buy lemons
I could eat this warm with a spoon but one recipe it's lovely in is lemon curd tarts,
line cake tin with pastry cases, pop in tsp of curd, top with sponge mix and bake yum yumI am a Senior Forum Ambassador and I support the Forum Team on the Wales, Small Biz MoneySaving, In My Home (includes DIY) MoneySaving, and Old style MoneySaving boards. Please note that Ambassadors are not moderators. Any posts you spot in breach of the Forum Rules should be reported via the report button, or by emailing forumteam@moneysavingexpert.com.All views are my own and not the official line of MoneySavingExpert.0
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