ORANGE CURD
Use this orange curd to make Meringue Eggs.
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes.
- Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.
HOMEMADE ORANGE CURD
This can be used in several different recipes, making it a must have for your kitchen! This versatile condiment has a very refreshing taste... VIDEO https://www.youtube.com/watch?v=YbPvi8QCj_Q
Provided by CLUBFOODY
Categories < 30 Mins
Time 25m
Yield 1 cup
Number Of Ingredients 8
Steps:
- In a mixing bowl, whisk together egg yolks, egg, sugar and salt; set aside. In a small saucepan over medium heat, add orange juice with lemon and orange zest. Bring to a gentle simmer. Temper the eggs by slowly pouring in a couple ladle of juice mixture. Add the egg mixture to the saucepan and, whisking constantly, cook for 8 minutes or until the sauce thickens.
- Remove from heat and add one at a time sliced butter; stir well between each addition. Pour the mixture through a fine sieve sit over a large measurement cup. Transfer the curd into an air-tight container and let it cool completely. Transfer to the fridge and can be used within 5 days or freeze for 3 months.
Nutrition Facts : Calories 948.2, Fat 64.8, SaturatedFat 35.6, Cholesterol 861.4, Sodium 396.2, Carbohydrate 77.9, Fiber 1.4, Sugar 68.4, Protein 16.7
BLOOD ORANGE CURD
This cake isn't as creepy as it looks: The drips are blood orange curd. The killer idea comes from California-based baker Karl Fong, who won last season's Halloween Baking Championship with a bleeding zombie cake. Just make the recipe below and spoon it over a simple vanilla-frosted layer cake.
Provided by Food Network
Categories dessert
Time 20m
Yield 1 cup of blood orange curd
Number Of Ingredients 0
Steps:
- Rub together the grated zest of 1/2 orange and 1/4 cup sugar with your fingertips; set aside.
- Bring 1 3/4 cups blood orange juice and 1/4 cup lemon juice to a boil in a saucepan. In a large bowl, whisk 3/4 cup sugar, 2 tablespoons plus 2 teaspoons cornstarch and a pinch of salt; whisk in 6 egg yolks and the zest mixture. Slowly whisk in the hot juice, then return to the pan. Cook over medium heat, whisking, until thick, 5 to 7 minutes. Remove from the heat; gradually whisk in 6 tablespoons cut-up butter.
- Strain the curd through a fine-mesh sieve and tint with red food coloring. Before using, chill until set, at least 4 hours.
LEMON CURD & ORANGE CAKE
Enjoy a slice of lemon curd and orange cake for elevenses or afternoon tea. Top with flaked almonds and lemon zest and serve with a cuppa
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter a 1-litre loaf tin and line with baking parchment.
- Put the butter, sugar, eggs, yogurt, self-raising flour, ground almonds, orange zest, milk and 5 tbsp lemon curd in a large bowl and whisk until smooth. Put another 5 tbsp lemon curd in a second bowl and whisk to loosen.
- Spoon half the batter into the prepared tin, dollop over the lemon curd and top with the remaining batter. Scatter over the flaked almonds and bake for 50 mins, or until risen and golden. Leave to cool on a wire rack, scatter over some lemon zest and slice.
Nutrition Facts : Calories 365 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
ORANGE CURD TARTS
Make and share this Orange Curd Tarts recipe from Food.com.
Provided by hectorthebat
Categories Tarts
Time 40m
Yield 12 tarts
Number Of Ingredients 8
Steps:
- Preheat the oven to gas 6, 200C, fan 180°C Unroll the pastry and use a 10cm fluted pastry cutter to cut 12 circles and use to line a 12-hole bun tin, pressing each firmly up the sides of each. Freeze for 20 minutes, or until really cold.
- Put a small piece of scrunched baking paper into each pastry circle and fill with baking beans. Bake in the oven for 10-12 minutes until the edges are golden, then remove the paper and beans and bake for 2-3 minutes. Cool in the tin for 5 minutes, then transfer to a rack to cool completely.
- To make the curd, put the orange juice and zest into a small pan with 150ml cold water and the sugar. Mix the cornflour with 3tbsp water. Gently heat the juice and zest until warm, then remove from the heat and pour in the cornflour mixture, stirring immediately. Return to the heat and stir continually until mixed in completely. Remove from the heat and transfer to a heatproof bowl, cover with clingfilm to prevent a skin from forming and set aside to cool completely.
- Once the curd is cool, spoon into the cold pastry cases and decorate each with a small orange segment, 2 small mint leaves, 3 blueberries and some orange zest. Dust with a sprinkling of icing sugar.
Nutrition Facts : Calories 195, Fat 9.7, SaturatedFat 2.4, Sodium 150.8, Carbohydrate 25.4, Fiber 2.2, Sugar 10.2, Protein 2.3
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