Makes about 3 cups

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

ladyanaka's Review

February 27, 2011
Quick, easy, and absolutely delicious. We used the recipe as is and has no trouble with it at all. Made it to go as a layer in a parfait with espresso soaked ladyfingers, a bittersweet chocolate curd, and whipped cream. I will absolutely use this again.

frenchiegirl's Review

November 07, 2012