Yield
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

ladyanaka
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

frenchiegirl
November 07, 2012
N/A