Fresh Orange Curd Recipes

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FRESH ORANGE CURD



Fresh Orange Curd image

This fresh citrus filling will need to be started a day ahead because it must be chilled for 8 hours. You can substitute refrigerated orange juice for fresh; however, squeezing navel oranges only takes about 15 minutes and makes all the difference. I have not tried this curd. I'm posting this for safe keeping. I found this recipe in Southern Living magazine.

Provided by internetnut

Categories     Dessert

Time 30m

Yield 3 cups, 6-8 serving(s)

Number Of Ingredients 6

1 cup sugar
1/4 cup cornstarch
2 cups fresh orange juice (4 pounds navel oranges)
3 large eggs, lightly beaten
1/4 cup butter
1 tablespoon grated orange rind

Steps:

  • Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in juice. Whisk in lightly beaten eggs. Bring to a boil over medium heat, whisking constantly, 1-2 minutes or until mixture reaches a pudding like thickness.
  • Remove from heat; whisk in butter and orange rind. Cover, placing plastic wrap directly on curd; chill 8 hours.

Nutrition Facts : Calories 291.1, Fat 10.2, SaturatedFat 5.7, Cholesterol 113.3, Sodium 104.7, Carbohydrate 47.2, Fiber 0.3, Sugar 40.3, Protein 3.8

ORANGE CURD



Orange Curd image

Provided by Ina Garten

Categories     dessert

Time 20m

Yield 3 cups

Number Of Ingredients 7

4 oranges, at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/2 cup freshly squeezed orange juice
1/8 teaspoon kosher salt
16 long stem strawberries, for dipping

Steps:

  • Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
  • Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
  • Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
  • Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.

ORANGE CURD



Orange Curd image

Use this orange curd to make Meringue Eggs.

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 7

6 large egg yolks
3/4 cup sugar
Zest of 1 orange
1/4 cup plus 1 tablespoon freshly squeezed orange juice
2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
1/8 teaspoon coarse salt
1/2 cup plus 2 tablespoons plus 1 1/2 teaspoons unsalted butter, cold, cut into small pieces

Steps:

  • Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes.
  • Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.

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