I always struggled to make curds, but I love them, so I just kept trying new recipes to see if I could find the perfect one. Turns out it was more about technique and science than the *perfect* recipe (I love these kind of posts of yours because they help me understand what's actually going on so I can troubleshoot and even tweak recipes on my own). I made yours though and it was amazing, smooth (look at me making a smooth curd lmao), tangy and delicious. I folded it into a whipped mascarpone cream to make a lemon mascarpone mousse and omg it was glorious.
Hi Sophie, I'm looking at making some orange curd this weekend - could I use the same quantities in your recipe, but with oranges? and just add in 5g citric acid?
Also, sorry! I'm planning on filling an 8-inch cake with this. How much curd would you say it makes roughly? Basically I'm doing a test-run for my wedding cake, and trying to figure out if I can make enough curd in this batch for the tester and the real thing! Thank you!
Yes! This recipe works perfectly with orange juice and zest with the addition of citric acid! This makes about 500g, it will definitely be enough to fill an 8" can, I'd just make one batch for your test because you might want to adjust the quantity of citric acid once you've eaten it with the other components. Let me know how the wedding cake testing goes! 🍊
I always struggled to make curds, but I love them, so I just kept trying new recipes to see if I could find the perfect one. Turns out it was more about technique and science than the *perfect* recipe (I love these kind of posts of yours because they help me understand what's actually going on so I can troubleshoot and even tweak recipes on my own). I made yours though and it was amazing, smooth (look at me making a smooth curd lmao), tangy and delicious. I folded it into a whipped mascarpone cream to make a lemon mascarpone mousse and omg it was glorious.
I’m so glad it worked well for you! Combining it with mascarpone mousse sounds like the best thing ever!
Hey, how long does this recipe keep for in the fridge?
Around a week or if you need it to keep for longer it freezes great!
Hi Sophie, I'm looking at making some orange curd this weekend - could I use the same quantities in your recipe, but with oranges? and just add in 5g citric acid?
Thanks! Aimee
Also, sorry! I'm planning on filling an 8-inch cake with this. How much curd would you say it makes roughly? Basically I'm doing a test-run for my wedding cake, and trying to figure out if I can make enough curd in this batch for the tester and the real thing! Thank you!
Yes! This recipe works perfectly with orange juice and zest with the addition of citric acid! This makes about 500g, it will definitely be enough to fill an 8" can, I'd just make one batch for your test because you might want to adjust the quantity of citric acid once you've eaten it with the other components. Let me know how the wedding cake testing goes! 🍊
Thats great, thank you so much! :) And good point about adjusting!