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Curd: Orange Lemon Curd

Source of Recipe

Williams Sonoma


List of Ingredients

3 eggs
1 cup sugar
6 tablespoons strained fresh orange juice
2 tablespoons strained fresh lemon juice
6 tablespoons unsalted butter, cut into pieces
3 tablespoons fine grated orange zest
1/4 teaspoon ground cardamom


Recipe

Wash jars and lids in hot soapy water; rinse well. Fill jars with hot water. In bowl, using fork, lightly beat eggs til blended; set aside. Combine sugar, juices, butter, orange zest and cardamom in top pan of heavy boiler. Set over simmering water and stir til sugar dissolves and butter melts.

Strain beaten eggs thru fine-mesh sieve. Whisk into juice butter mixture. Cook, stirring constantly, til custard thickens and leaves path on back of spoon when a finger is drawn across, about 15 minutes; do not boil. Drain 1 jar well. While jar is still hot, spoon in hot curd. Place lid atop jar and seal tightly. Repeat with remaining curd and jars. Let cool to room temp. Store in fridge up to 3 weeks. Yield: 1 pint