Wednesday, May 7, 2014

Orange Curd

 

 
  • 4 oranges
  • 1 1/4 cups sugar
  • 1/4 pound unsalted butter, at room temperature
  • 4 extra-large eggs, at room temperature
  • 1/2 cup freshly squeezed orange juice
  • 1/8 teaspoon salt

  • Zest the oranges and combine with sugar.  Set aside.
    Cream the butter in the bowl of an electric mixer.
    Add the sugar and orange zest mixture and mix until light and fluffy.
    Add the eggs, one at a time.
    Add the orange juice and salt.
    Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly.
    The orange curd will be ready when it coats the back of a spoon.
    Be careful not to overcook, or it will curdle.
    Remove from the heat and let cool or refrigerate.









    Printable Recipe






    Orange Curd freezes well.
    Great to have on hand for fruit tarts, dip, or as a great breakfast spread.