Sunday, April 8, 2012

Orange Curd

I've been spending more time reading cookbooks from my Kindle, just to garner inspiration. In a cookbook entitled Love of Cooking: Salads by Maggie Brooks I spotted a recipe for Lemon Curd. The author then states that Lime can easily replace the lemons in the recipe...I however was lacking both Lemons and Limes and was rather fortunate to have had some oranges recently gifted to me. I decided that Lemons, Limes and Oranges share enough properties (pulp, zestable, citrus) that oranges could also be substituted in this recipe. Friends, oranges are a good and beautiful substitution in a Lemon Curd recipe.


In a small sauce pan heat 1 cup Sugar with 1 Tbsp Orange Peel, grated and 1 cup Fresh Orange Juice. Whisk well. Once heated, add 3 Tbsp. Butter and 3 Lg. Eggs, slightly beaten. Stir constantly until the mixture is thickened and coats the back of a spoon - about 8 minutes. Pour into glass jar or other container with cover and chill. Can be stored in the fridge for up to 2 months.

I recommend grating all of the orange peel and allowing the surplus to air dry to be used in future dishes.

We enjoyed this curd on top of some home-made Beer Bread.

For more sweet treats, check out, Sweet as Sugar Cookies....

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