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
"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
MsgID: 3154929
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 10-01 thru 10-31-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 10-01 thru 10-31-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (28)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Fillings, Frostings
Desserts - Fillings, Frostings
- How to Make Black Frosting - Another suggestion
- Never Fail Chocolate Frosting (cooked, 1960's)
- Old Fashion Chocolate Cake Frosting - Tips
- Vanilla Frosting
- Hough Bakery Icing
- Easy Hot Fudge Sauce with 5 Variations (using sweetened condensed milk, microwave)
- Orange Curd (using orange juice, zest and orange liqueur)
- Pecan Praline Syrup (canning recipe)
- Bittersweet Chocolate Sauce
- Magic Lemon Frosting (using sweetened condensed milk) (1974)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute