Email to Linda Carnation      

Recipe Categories: carnation037's HOME PAGE-LinksInfo4VariousThings Appetizers BackOrSideOFtheBox Barbeque_Campfire_Grilled Beef Beverages_Drinks Breads_Biscuits_Rolls CAKES CANDY CanningandPickles CASSEROLES CastIron Chicken ConvectionOven COOKIES Copycat CreamCheese CrescentRoll Crockpot_SlowCooker Dehydrating DESSERTS Diabetic-Appetizers2Nuked Diabetic-Meats2VegetableZ Dips EasybakeOvenRecipes EggsOrBreakfast ElectricSkillet_FryPan ETHNIC EvaporatedMilkRecipes FISHandSEAFOOD FRUIT Gelatin GrillSandwichXpressAppliances HotDogs_Frankfurters IceCreams JAMSandJELLIES JarRecipes KidsinMind LambandVeal LargeGroups LowFat_OR_LowCarb MARINADES Meatballs MixedMeats Muffins PASTA PetsThings Pies_Pastries_Donuts Pizzas Pork PressureCooker Puddings RationRecipesFromThePast RecipesMadeWithCakeMix RHUBARB RICE RoasterOven Rotisserie SaladDressings Salads Sandwiches Sauces_Gravies SeasoningMixes SideDishes SNACKS SoupsAndStews Stuffings_Fillings Substitutes SundriedTomato ThoughtsPoems Tips_Crafts Tips_Food Tips_Other ToasterOven TOPPINGS_Spreads_Syrups_Frosti TurboCookerQuickCooker Turkey VEGETABLES WhoopiePies WildGame_OtherMeat

Citrus Curd Sauce




Source of Recipe


link


Recipe Introduction


Create a fine finale to a meal by jazzing up fresh fruit with this citrusy dessert sauce.
Freeze or Refrigerate


Recipe Link: http://www.canadianliving.com/canadianliving/client/en/Today/DetailRecipe.asp?idRe=471&idSm=377

List of Ingredients




Citrus Curd Sauce

2 Eggs
3/4 cup (175 mL) Granulated sugar
3 tbsp (45 mL) Cornstarch
1 tsp (5 mL) Grated orange rind
1 cup (250 mL) Boiling water
1/4 cup (50 mL) Orange juice,
1/4 cup (50 mL) Lemon juice
1 cup (250 mL) Sour cream

In large heatproof bowl, lightly beat together eggs, sugar, cornstarch and orange rind; pour in water, orange juice and lemon juice.
Set bowl over pot of lightly boiling water; cook, whisking often, for 20 to 30 minutes or until thickened.
Transfer to clean bowl; place waxed paper directly on surface of curd and refrigerate until completely chilled. (Curd can be refrigerated for up to 3 days.) Whisk to gently loosen; stir in sour cream.
Makes 3 cups or enough filling for 1 pie.

Recipe