Orange curd didn't thicken/set

I'd have used a sprinkling of cornflour to thicken it.

Thank you again

I'm a bit embarassed that I threw my toys out of the pram an the orange curd (which was a liquid) down the sink, without stopping to think what else I could have used it for.

I didn't have a double boiler pan (and just exactly where IS my double boiler, because I know I had one, as I made lemon curd in it before!) but I did it in a plastic bowl over a pan of water. Maybe I should have used a metal bowl or glass instead of plastic?

I will give it another go and add extra pectin (which I'm assuming can be bought rather than having to extract it from something or other) or possibly another egg yolk?

Just 'maybe' the OP ooverheated it and it curdled. Once it curdles it's never going to thicken.

Curdling is when the egg cooks to a solid and squeezes out any liquid, so the two never mingle in a nice emulsion. Boiling the mixture would certainly curdle it

I can't think of any other reason why the eggs would fail to thicken the mixture.

Oh, unless the OP was too cautious and never got the mixture hot enough to 'cook' the egg?

I made a key lime pie once and the lime juice was supposed to thicken the cream as they were whipped together.

That didn't set either but everyone ate it enthusiastically.

I did wonder when I posted it, GrannyLaine but that's what I found when I googled it

It seemed odd because curds don't have to reach a setting point. I think you're right.

I don't think that pectin is a factor in making lemon or orange curd, the thickening occurs from the gentle coagulation of egg yolks. Those who suggest "reboil" have clearly NEVER made lemon curd. The difference in acidity between oranges and lemons may be a factor or perhaps size of fruit yielding more liquid. I hope you have managed to sort it OP

This has happened because lemons contain more acids than the oranges. maybe there wasn't a sufficient amount of pectin present in the oranges. reboil it and add some of it.

There is less pectin in oranges than in lemons.

Which made me think of the old nursery rhyme and wonder if a St Clement's curd would be nice?
I suppose that would be like Minimoon's mother's recipe.

I made blackberry coulis last week, it is a thick pouring consistency, and froze small batches to use on icecream or in yogurt.

The recipe my late MiL used had the juice and rind of three oranges and the juice of two lemons.
If you only used oranges, then I'm guessing that your curd lacked pectin.
I don't think you can rescue it, I'm afraid that you will have to throw it away.

Mmm, I would be very reluctant to throw anything away after all the time and effort I had put into making it, apart from the waste of ingredients, unless it was inedible.

But then, I am quite frugal.

It may be because there is more acid in the lemons than in the oranges. You are lemon juice to Strawberry jam. The limes should be ok.

Deffo wouldn't have thrown it away...

Me too Callistemon!

Or soaked a sponge cake in it! Drizzled over meringues, yogurt and raspberries for quick pudding. Might have been ok in jam tarts as well and definitely on toast instead of marmalade.

DH has just suggested adding vodka to make an orange Limoncello type drink topped with soda!

thrown the stuff away

I think I'd have frozen it in small batches and used it to drizzle on icecream etc.

Thank you - I have actually thrown the stuff away, but I will give it another go as there seems to be a solution.

An extra egg, beaten, dribbled in a thin stream whilst stirring vigorously should do the trick.

I agree with Tansy. The lemons will have far more pectin than oranges.

You’ll probably have to re-boil it, and add some pectin.

I would suggest there wasn't enough pectin. Maybe there's less pectin in oranges than lemons?