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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.