Recipe: Orange Curd (using orange juice, zest and orange liqueur)

ORANGE CURD

"Despite the cheesy name, curds are actually thick, rich custards, perfect spread onto pancakes, scones, or biscuits, or used as a dip for big beautiful strawberries. Various citrus curds - orange, lemon, lime - are available in jars from the gourmet shop (read the label since many are full of fake things), but making one's own is easy and considerably less expensive."

4 eggs
4 egg yolks
1/2 cup sugar
1/2 cup fresh orange juice
1/4 cup minced orange zest (colored peel)
3 tablespoons fresh lemon juice
8 tablespoons (1 stick) chilled unsalted butter, cut into small pieces
3 tablespoons orange liqueur

In a heavy nonreactive saucepan, whisk together the eggs, egg yolks, sugar, orange juice, orange zest, and lemon juice. Set over low heat and cook, stirring constantly, until the mixture thickens and leaves a heavy track on the back of the spoon when a fingertip is drawn across it. This happens rather suddenly, after about 8 minutes.

Immediately remove the pan from the heat, add the butter all at once, and stir until smooth. Stir in the liqueur, and let cool to room temperature.

Cover with plastic wrap, pressing it onto the surface of the curd, and refrigerate. The curd will keep for up to 1 week.

Makes about 3 cups
Source: Good Mornings by Michael McLaughlin