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    Orange Curd #2


    Source of Recipe


    link

    Recipe Introduction


    Needs to be made at least 1 day ahead

    Recipe Link: http://www.farmfreshtoyou.com/recipes/orange-0203.html

    List of Ingredients




    Orange Curd #2

    8 blood oranges (or combination of blood and navel oranges)
    1 Tbs. grated blood orange peel
    2 large egg yolks
    1/3 C. fresh blood orange juice
    1-1/2 C. sugar
    1/3 C. fresh lemon juice
    6 large eggs
    1/2 C. unsalted butter, cut into 8 pieces, room temp

    Whisk sugar, orange juice, lemon juice, eggs, egg yolks, and orange peel in medium metal bowl to blend. Add butter; set bowl over saucepan of simmering water and whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 175 degrees F, about 12 minutes (do not boil). Remove bowl from over water. Press plastic wrap directly onto surface of curd; chill at least 1 day and up to 3 days.

    Recipe
 

 

 

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