Ingredients for Fresh Orange Curd
- 1 cup granulated sugar
- 1/4 cup cornstarch
- Fresh Orange Juice
- 3 large eggs, lightly beaten
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 tablespoon finely grated orange zest
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How to Make Fresh Orange Curd
- In a 3-quart saucepan, whisk together 1 cup granulated sugar and 1/4 cup cornstarch until well combined.
- Gradually whisk in 1 1/2 cups freshly squeezed navel orange juice (or high-quality refrigerated orange juice) ensuring no lumps form.
- Whisk in 3 large lightly beaten eggs until the mixture is smooth and homogenous.
- Cook over medium heat, whisking constantly, for 1-2 minutes, or until the mixture reaches a pudding-like consistency and comes to a gentle boil. Be diligent with whisking to prevent sticking and scorching.
- Remove the saucepan from the heat immediately.
- Whisk in 1/2 cup (1 stick) unsalted butter, cut into pieces, and 1 tablespoon finely grated orange zest until the butter is completely melted and incorporated.
- Cover the surface of the curd directly with plastic wrap to prevent a skin from forming.
- Refrigerate for at least 8 hours, or preferably overnight, to allow the curd to fully set and the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
161g
Fat
28g
Carbs
15g
