Orange Curd

My grandpa's orange trees are heavily laden with fresh, tart oranges right now, so I decided to use my recipe for lemon curd to try making orange curd! It was perfect on the warm, orange-nutmeg scones I made the other day and I can't wait to try in a few more recipes soon!
Orange Curd
Makes about 2 cups

6 eggs
1 cup orange juice
zest from 3 large oranges
1 1/2 cups sugar
1/2 cup butter (1 stick)

1. Whisk eggs and orange juice together, then strain into a medium saucepan.
2. Add orange zest, butter, and sugar.
3. Cook over medium heat, stirring frequently while watching carefully. Curd will thicken and a few bubbles will appear as it comes to a boil, but DON'T boil.
4. Remove from heat and cool. Orange curd can be stored in the refrigerator up to a week or frozen for several months before being used.

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