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Fresh Orange Curd

You can substitute reconstituted orange juice for fresh; however, squeezing navel oranges only takes about 15 minutes and can make all the difference in this cake's fresh flavor.

This recipe goes with Ambrosia Cheesecake, Fresh Orange Italian Cream Cake

Southern Living DECEMBER 2002

  • Yield: Makes about 3 cups

Ingredients

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 2 cups fresh orange juice (about 4 pounds navel oranges)
  • 3 large eggs, lightly beaten
  • 1/4 cup butter
  • 1 tablespoon grated orange rind

Preparation

Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly.

Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours.

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Fresh Orange Curd recipe

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