Orange curd

squeaky

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.

bargainqueen_2

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?

squeaky

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!

foreverskint

I'll be over with some fresh baked scones in about 20 minutes squeaky:D

squeaky

Done deal!!!

pavlovs_dog

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 ?

Curry_Queen

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: ...

squeaky

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 ?

I'm sure one of our resident chefs will be along in a minute but I always see them as different. A curd is a sort of fruity custard - with the curd resembling curdled milk. Jam to me is a soft setting syrup of sugar and fruit. Preserves can be done in many ways - so jam comes under preserves too... erm... conserves are much the same... jelly to me always has gelatin in it which the others gereally dont... he-e-elp!

apprentice_tycoon

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 it

r.mac_2

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.

Glad

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 yum