Orange Curd Recipe: Silky, Smooth, and Ready in 25 Minutes

Instructions:

1. Zest the oranges directly over the sugar. Rub the zest into the sugar with your fingertips until fragrant to release the essential oils.
2. In a heat-proof glass or stainless steel bowl, whisk together the citrus-infused sugar, egg yolks, and the whole egg until pale and slightly frothy.
3. Slowly whisk in the orange juice, lemon juice, and salt until well combined.
4. Place the bowl over a saucepan of simmering water to create a double boiler, ensuring the bottom of the bowl does not touch the water.
5. Whisk constantly for 10 to 15 minutes until the mixture thickens to a pudding-like consistency that coats the back of a spoon (170°F/77°C).
6. Remove from heat and add cold, cubed butter one piece at a time, whisking until each piece is fully melted and the curd is glossy.
7. Immediately pour the curd through a fine-mesh sieve into a clean bowl to remove the zest and any cooked egg fragments.
8. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate for at least 3 hours to set.