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Buttery Orange Curd

Buttery Orange Curd

Southern Living JANUARY 2011

  • Yield: Makes about 2 cups
  • Total:8 Hours, 15 Minutes

Ingredients

  • 2/3 cup sugar
  • 2 1/2 tablespoons cornstarch
  • 1 1/3 cups orange juice
  • 1 large egg, lightly beaten
  • 3 tablespoons butter
  • 2 teaspoons orange zest
  • Pinch of salt

Preparation

1. Combine sugar and cornstarch in a 3-qt. saucepan; gradually whisk in orange juice. Whisk in egg. Bring to a boil; boil, whisking constantly, 3 to 4 minutes.

2. Remove from heat; whisk in butter, zest, and salt. Place heavy-duty plastic wrap directly on curd (to prevent a film from forming), and chill 8 hours. Store leftovers in refrigerator up to 3 days.

Note: We tested with Simply Orange 100% Pure Squeezed Orange Juice.

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Buttery Orange Curd recipe

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