Some one asked about orange curd. Like lemon or lime curd, it is a mixture of juice, butter, sugar and eggs. It makes a nice cake filling or a filling for tarts. It can be spread on toast or muffins, but it is especially yummy on shortbread cookies.
It is usually available in grocery stores right there with jams and jellies.
Or you can make it.
- 6 Tbsp. unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 egg yolks
- 2/3 cup fresh squeezed orange juice
- 1 tsp. orange zest
- Beat the butter and sugar with an electric mixer for 2 minutes. Slowly add the eggs and yolks and beat for 1 minute more. Mix in the juice. It will looked curdled and that is okay.
- Transfer the mixture to a heavy-bottomed medium pan and cook over low heat until the mixture smooths out. Increase the heat to medium and cook, stirring constantly, for 15 minutes. Don’t let it boil. It should be thickened—about 170 degrees if you are the scientific type.
- Remove from the heat and stir in the zest. Transfer the curd to a bowl and cover with plastic to prevent a skin from forming.
- This will keep in the refrigerator for a week.