Layered orange and lemon curd

Layered orange and lemon curd

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Get the kids in the kitchen with some special (and edible) gifts for Mothers Day. Our gift wrapping tips will add to the occasion.

The ingredient of Layered orange and lemon curd

  1. 3 eggs
  2. 1 egg yolk
  3. 1 1/3 cups caster sugar
  4. 100g butter, chopped
  5. 3 teaspoons finely grated orange rind
  6. 1/2 cup orange juice
  7. Red food colouring
  8. 3 eggs
  9. 1 egg yolk
  10. 1 1/2 cups caster sugar
  11. 100g butter, chopped
  12. 3 teaspoons finely grated lemon rind
  13. 1/3 cup lemon juice

The instruction how to make Layered orange and lemon curd

  1. Preheat oven to 100 ?C/80 ?C fan-forced. Wash jars, lids and a heatproof glass jug in hot soapy water. Place in a large saucepan. Cover with water. Bring to the boil over high heat. Boil for 10 minutes. Remove from heat. Using tongs, carefully transfer jars and lids to a tea towel-lined baking tray. Place in oven until required.
  2. Make Orange curd: Whisk eggs, yolk and sugar in a heavy-based saucepan. Add butter, orange rind and orange juice. Cook, stirring constantly over medium heat (do not simmer), for 10 to 16 minutes or until mixture thickens and coats the back of spoon. Stir in red food colouring to create a light orange colour. Strain mixture through a sieve into prepared jug. Divide mixture evenly between prepared jars. Set aside to cool and set.
  3. Meanwhile, make Lemon curd: Whisk eggs, yolk and sugar in a heavy-based saucepan. Add butter, lemon rind and lemon juice. Cook, stirring constantly over medium heat (do not simmer), for 10 to 16 minutes or until mixture thickens and coats the back of spoon. Strain mixture through a sieve into jug. Carefully spoon lemon curd over orange curd. Seal jars. Cool. Refrigerate. Curd can be stored in the fridge for up to 1 month. Once opened, use within 1 week.

Nutritions of Layered orange and lemon curd

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calories: https://schema.org
calories: NutritionInformation

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