Orange Curd


Submitted by Katie Goodman, Colorado

“Citrus curd is a great basic condiment to have on hand for sweet cravings or for a last minute, simple dessert.”

Ingredients
⅓ cup + 1 tablespoon orange juice 
2 tablespoons lemon juice
2 teaspoons lemon zest
2 teaspoons orange zest
⅓ cup sugar
8 egg yolks
10 tablespoons butter, sliced
1–2 drops Wild Orange oil

Instructions

  1. In a medium saucepan, combine juices, zests, and sugar. Heat over medium heat until simmering. Turn heat to low.
  2. Whisk egg yolks in medium bowl until smooth. Slowly pour half of orange mixture into yolks while vigorously whisking, then return to saucepan.
  3. While whisking, continue to cook over low heat until mixture thickens and coats back of spoon, about 5–10 minutes.
  4. Remove from heat and stir in butter one tablespoon at a time.
  5. Add Wild Orange oil. Cool to room temperature. Refrigerate in airtight container. The curd will keep for up to one week.

Tips: Orange curd is delicious on toast, waffles, in yogurt, as part of fruit salad, in crepes, in a tart shell, between cake layers, etc.


Orange Curd

with Wild Orange oil

Servings:20–25

Prep Time:15 min

Cook Time:25 min

Difficulty:Medium

Ingredients:

⅓ cup + 1 tablespoon orange juice
2 tablespoons lemon juice
2 teaspoons lemon zest
2 teaspoons orange zest
⅓ cup sugar
8 egg yolks
10 tablespoons butter, sliced
1–2 drops Wild Orange oil

Instructions:

  1. In a medium saucepan, combine juices, zests, and sugar. Heat over medium heat until simmering. Turn heat to low.
  2. Whisk egg yolks in medium bowl until smooth. Slowly pour half of orange mixture into yolks while vigorously whisking, then return to saucepan.
  3. While whisking, continue to cook over low heat until mixture thickens and coats back of spoon, about 5–10 minutes.
  4. Remove from heat and stir in butter 1 tablespoon at a time.
  5. Add Wild Orange oil. Cool to room temperature. Refrigerate in airtight container. The curd will keep for up to one week.

Tips:

Orange curd is delicious on toast, waffles, in yogurt, as part of fruit salad, in crepes, in a tart shell, between cake layers, etc.


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