Orange Curd Food
ORANGE CURD
This easy Orange Curd recipe is made with 4 ingredients only and will be ready in less than 30 minutes. It is the perfect orange cream to serve over scones, pancakes or waffles, to use as a cake filling, dessert topping like ice cream or mixed with granola or yogurt.
Provided by A Baking Journey
Time 2h25m
Number Of Ingredients 7
Steps:
- Cut the Butter into small cubes and set aside. Zest the Oranges then juice them.
- Place the Orange Juice, Zest (and optionally lemon juice), Egg Yolks and Sugar in a small saucepan and whisk to combine (see note 1 if adding cornstarch). Place on low heat and keep stirring until the sugar has dissolved and the liquid starts to slightly thicken.
- Add the small cubes of Butter a little bit at the time, stirring until completely melted and combined before adding more (see note 2).
- When all the butter has been incorporated, continue to cook on low heat for 5 to 15 minutes (see note 3) or until slightly thick (the curd will finish thickening when chilled).
- Remove from the heat and leave to cool down at room temperature. Transfer to a clean jar and place in the fridge to set for at least two hours, or preferably overnight.
Nutrition Facts : Calories 87 kcal, Carbohydrate 6 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 79 mg, Sodium 4 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
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.
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