Name: Seville Orange Curd
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 400 ml
Cuisine: International
Ingredients: 4-5 Seville oranges (3 tbsp finely grated zest + about 250 ml juice); 1 lemon, juiced; 200 g sugar, adjusted to taste depending on bitterness; 4 whole eggs; 2 egg yolks; 120 g cold butter, cubed; ¼ tsp fine salt

Citrus grows so beautifully in Gozo, and oranges have always been part of my family’s connection to the island. My grandfather planted so many orange trees with his children and grandchildren in mind, knowing that by the time they were mature and producing plenty of fruit, he might not be around to enjoy them himself. He planted them for the generations that would come after him, and I love that I can now enjoy the fruit from some of those trees.

As well as the freshly squeezed orange juice.

There are so many different varieties of oranges, but Seville oranges are quite different from the sweet oranges we’re more used to eating. Also known as bitter oranges, they have a much more bitter, aromatic flavour and aren’t something you often come across in Malta today. When I managed to get my hands on a few, I wanted to make something that really made use of their distinctive flavour, and this curd was the result.

The bitterness of the Seville oranges works beautifully with the sweetness of the sugar, while lemon adds another layer of citrus and the butter rounds everything out into a rich, silky curd. It turned out so beautifully that I knew I had to write the recipe down.

I used the curd on crepes first, where the bitter sweet citrus worked beautifully. I froze what was left and eventually brought it out to use on a cake, which was a very good use for the last of it.

Instructions

Zest the oranges finely, then juice them to get about 250 ml juice.

In a saucepan (off heat for now) whisk together: eggs, yolks, sugar, orange zest, orange juice, lemon juice and salt.

Place over low heat, stirring constantly with a whisk. Cook for 10 minutes, until thickened enough to coat the back of a spoon. Be careful not to boil (keep heat low to avoid scrambling)

Remove from heat and gradually add the butter, stirring until smooth and glossy.

Strain into your jar and let it cool before transferring it to the fridge where it will continue to thicken. Keeps in the fridge for a week.

Notes

Seville oranges are naturally bitter, so you may need a little extra sugar depending on the fruit. Don’t worry if the curd seems loose while hot; it will thicken noticeably as it chills. Straining it at the end removes any tiny pieces of cooked egg and gives the curd a smooth, glossy texture.