Fresh Orange Curd

Name: Fresh Orange Curd
Yield: Makes about 3 cups
Ingredients: 1 cup sugar; ¼ cup cornstarch; 2 cups fresh orange juice (about 4 pounds navel oranges); 3 large eggs, lightly beaten; ¼ cup butter; 1 tablespoon grated orange rind

2 Ratings
1 Review

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.

Recipe by Southern Living December 2002

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Recipe Summary

Yield:

Makes about 3 cups

Ingredients

1 cup sugar
¼ cup cornstarch
2 cups fresh orange juice (about 4 pounds navel oranges)
3 large eggs, lightly beaten
¼ cup butter
1 tablespoon grated orange rind

Directions

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.

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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.

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ladyanaka

02/26/2011

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.

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Fresh Orange Curd

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Recipe Summary

Ingredients

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Fresh Orange Curd

Gallery

Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Fresh Orange Curd