Orange Curd

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the recipe was tasty but even though I pulverized the orange peel to the point where I can hardly notice it mixed in with the sugar after the curd was cooked I could feel the little pieces of orange peel. my food processor is a Cuisinart 11 cups powerful enough to do the job. Ina please tell me what to do next time, thank you for all the valuable recipes I love to watch your show. grace from Miami.

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Great recipe! It was a big hit for our outing to the winery. Great with the strawberries. It was a little hard to figure out how long to cook it, but I was just careful not to over cook and follow the recipe exactly. Thanks Ina!

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Very yummy

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The taste was okay, not strong orange. The orange zest should have been filtered out, it gave a sandy texture. The color looked like lemon curd. My mixture was NOT thick, so I used corn starch, and cooked almost to the point of curdling. I REDUCED IT DOWN TO ONE CUP OF CURD AND IT WAS STILL RUNNY. I am disappointed, and I will look for a better recipe.I think the comment about 4 oranges is wrong, that will make too much zest and more than 1/2 c of orange juice ( each orange makes little over 1/4 cup of juice

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Hi Ina, I always follow your show, I like the way you cook and entertain. I love your house and your flowers and we share the love for the same flowers and herbs ;-.

I made this recipe with 2 oranges since I did not have more and cut in half all the other ingredients. I used only 2 yolks. It came thick, very. So think that you can spread it on a cake like jam! It tastes great. I am going to make a chocolate cake and use it as filling for a Sachertorte.

Thank you Ina. Ciao from Italy!

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I do a signature cake, I have been doing this cake for years. It is a chocolate cake with chocolate truffle frosting and orange curd filling. It is a 3 layer cake. I decided to use Ina's recipe instead of my own. I am a chef and when I saw she called for eggs and not egg yikes I just thought it was a mistake and only used the yolks. She called for 4 eggs, I used 5 as most recipes call for 6 or more. Other then that I followed her recipe.
It was a disaster.
The cake was a complete flop, and the worse part was that the orange curd did not taste as good as I had hoped it would.
Sorry Ina it just wasn't good, maybe you should use it for a drizzle or a dip and not call of a curd.

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I was in the kitchen baking a orange cake. I made three layers and I put whipped cream with some orange zest mixed together between the layers. I used this orange curd recipe to drizzle on my cake. My family love it. Can't wait to make it for the holidays.

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It never firms up to a curd! I am a very experienced baker and I LOVE INA but I am wondering if the recipe meant to say EGG YOLKS instead of four eggs. I have never made a curd with whole eggs and I am thinking this a major type-o and a big problem in this recipe. I was disappointed since I was planning to serve it to guests within hours of making it. Once I realized it was never firming up, I added two tablespoons of cornstarch mixed with OJ before adding it to the pot and stir for another five minutes....it finally thickened, but of course the texture wasn't as shiny and smooth with that cornstarch added, but it was very tasty and my guests loved it.

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This is the first Ina recipe that failed me - it just would not thicken so it was a very runny sauce. Still, everyone loved it and it tasted great with strawberries so I will try it again.

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Easy prep if you happen to have extra-large eggs on hand. Make a shopping list before you go. I don't use the x-ls and had to look up equivalent large eggs (5 l = 4 xl. After 15 minutes it still wasn't very thick but it did coat a spoon. I thought it might thicken as it cooled. Wrong. It's more like a custard sauce than a curd. It was too sweet and eggy for my taste.