Has anyone made curd before? I had some seville oranges so I sort of made up a recipe that was half way between the lemon curd and orange curd recipes I had. This is the recipe I made up.
*6 v small seville oranges - about lemon size but because skins are so thick and so many pips, really not that much flesh.
*2 clementines to bulk up the juice
*8 oz caster sugar
*4 eggs
I used grated peel from 4 of the oranges, and mixed it with juice from all the fruit, the sugar and eggs in a double boiler and heated it over a low simmer, stirring, until sugar dissolved and then the mixture thickened. I strained it and put it in jars and then into the fridge.
It came out OK, but I think that it
a. tastes very eggy and
b. is a little bit runny.
Can I fix it by returning it to the pan? I thought of maybe adding some more juice/sugar mixture and heating it for longer might solve it, but I don't know if it is too late, now that it's set.
Any ideas/tips?