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Okay, so I hadn’t really made a curd outside of lemon meringue pie. Man was I missing out! Orange curd is so tasty! I mean, I have to hide it from myself or I will slather it on everything.
It goes great on pavlovas, fingerprint cookies, cakes, hell even toast! Put a little whipped cream with it and oh man.
Orange Curd
Ingredients
- Juice 2 medium navel oranges ½ cup
- Zest of 1 orange
- 1 tsp orange extract optional
- 1 1/2 cup sugar
- 4 egg yolks beaten
- 1 stick unsalted butter
- 1/8 tsp kosher salt
- 2 tbsp Lemon juice
- 1 tbsp cornstarch
Instructions
- Zest orange, then cut them in half and squeeze to juice them.
- Combine orange zest, juice, and sugar in a medium saucepan.
- Add salt, extract, and cornstarch, cook over medium heat, stirring constantly.
- After 5 minutes the sugar should be dissolved and the mixture should come to a gentle boil.
- Whip the egg yolks in separate bowl and temper them with half the hot orange juice mixture.
- Pour the egg and juice mix back into the saucepan. Turn heat to low. Continue stirring about 8 to 10 minutes – the foam from whipping the egg mixture will disappear and it will start to thicken.
- Continue to stir until it coats the back of your spoon or spatula.
- Remove from heat and stir in butter.
- For a smoother texture pour and smoosh through sieve.
- Cool to room temperature before using.
- Store in an airtight container in the refrigerator.
Notes
Can add orange color if you want a more vibrant color.
