Seville orange curd from Real Baking with Rose Levy Beranbaum by Rose Levy Beranbaum

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Notes about this recipe

  • ashallen on September 18, 2019

    This is an excellent orange curd recipe - thick, spreadable texture and tart, aromatic flavor. I used a mixture of juices from some unusually sour clementines, an unusually sour navel orange, and a small lemon - great way to use citrus I had planned to eat raw (except the lemon!) but found to be too tart. Followed the microwave method specified for "juice oranges" at the bottom of the seville orange curd recipe. The curd was excellent with or without the additional orange zest - the zest did add more flavor complexity (and a few bitter notes to balance the sweetness). Leftovers froze well.

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