I've been dreaming about a bit of sunshine on this very foggy day. It sure has been a rainy season this late winter here in Oregon. This bright, flavorful and sweet satsuma curd will take the winter blahs away! Like most of my recipes, this started as a daydream- I kept thinking of bright oranges and ways to use them in a recipe.
I absolutely adore tea parties, and I love the scones and lemon curd that come along with them. I had seen lime curd and lemon curd, but never a beautiful orange curd. So, I decided to give it a go and ended up with this brilliant result.
I just love the sweet taste of the honey and the flavor of the satsuma orange in this curd. Best of all this recipe is dairy free and doesn't contain any refined sugars. It is great as a spread on a gluten free scone, pancakes or even atop some delicious coconut milk ice cream! Amazing!
I hope that you bring a little sunshine into your life today with this recipe!
Satsuma Honey Curd
3 egg yolks
1/2 cup honey
1/4 cup satsuma orange juice (fresh)
1/4 cup coconut oil
1 teaspoon satsuma zest
1. Combine the egg yolks (save the whites to make meringues later), honey, satsuma juice, and coconut oil in a small saucepan.
2. Heat and whisk over medium heat until the curd thickens or it reaches 180F on a candy thermometer. I like to use my "laser thermometer" because it is much easier to handle and doesn't fall over in the pan. I highly recommend it!
3. Take the curd off the heat and stir in the satsuma zest.
Once cooled the curd will thicken up more and you can use it for:
over coconut milk ice cream
as a filling for meringue shells
And much more!
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