How to Make Orange Curd
Makes 1- ½ pints. You can double this recipe with no problem if you need to. Orange Curd can be eaten on a biscuit as you would jam.
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Zest and juice the oranges or lemons
In a stand mixer or with a hand held mixer beat the sugar and orange zest for 2 minutes to release the orange oils.
Add butter to the bowl and cream. until pale yellow.
Add eggs one at a time beating well in between each addition. Beat until a pale yellow, about 3 minutes.
Turn mixer on low and slowly add orange juice or lemon juice.
Pour mixture into a heavy sauce pan and heat on medium-high, whisking constantly until thickened and has reached 175 F on a candy thermometer. Be sure to continually whisk to avoid separation.
Once thickened to remove any lumps strain through a fine mesh strainer into a bowl.
Cool completely, uncovered on the counter.
Cover tightly and refrigerate. Use within week.
Serving: 1tablespoon | Calories: 50kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 8mg | Potassium: 13mg | Fiber: 1g | Sugar: 6g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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