The author recommends blood oranges if you can find them, for a brilliant red-orange color, but any oranges can be used. I used regular navel oranges and it was delicious.
ORANGE CURD
from Classic Home Desserts by Ricahrd Sax
12 large egg yolks (8 egg yolks and 2 whole eggs can be substituted)
1 cup sugar, or to taste, depending on the oranges' sweetness
3/4 cup fresh orange juice, preferably blood orange juice
1/4 cup fresh lemon juice
1 cup (2 sticks) cold unsalted butter, cut into pieces
Grated zest of 2 oranges, preferably blood oranges
In a nonreactive saucepan over low heat, (or in the top of a double boiler over simmering water) cook the egg yolks, sugar, orange juice and lemon juice, whisking constantly, until thickened, usually about 10 minutes.
Remove from heat; whisk in the cold butter, a few pieces at a time. Whisk in the zest. Taste and add more sugar, if necessary--the mixture should be tart but nicely balanced. Place a sheet of wax paper or plastic wrap directly on the surface to prevent a "skin" from forming and cool to room temperature on a wire rack. (I just put the pan into another pan of ice water and stirred occasionally-no plastic wrap.)
When cool, pour the curd into jars or containers, tightly cover and refrigerate for up to 1 month.
ORANGE CURD
from Classic Home Desserts by Ricahrd Sax
12 large egg yolks (8 egg yolks and 2 whole eggs can be substituted)
1 cup sugar, or to taste, depending on the oranges' sweetness
3/4 cup fresh orange juice, preferably blood orange juice
1/4 cup fresh lemon juice
1 cup (2 sticks) cold unsalted butter, cut into pieces
Grated zest of 2 oranges, preferably blood oranges
In a nonreactive saucepan over low heat, (or in the top of a double boiler over simmering water) cook the egg yolks, sugar, orange juice and lemon juice, whisking constantly, until thickened, usually about 10 minutes.
Remove from heat; whisk in the cold butter, a few pieces at a time. Whisk in the zest. Taste and add more sugar, if necessary--the mixture should be tart but nicely balanced. Place a sheet of wax paper or plastic wrap directly on the surface to prevent a "skin" from forming and cool to room temperature on a wire rack. (I just put the pan into another pan of ice water and stirred occasionally-no plastic wrap.)
When cool, pour the curd into jars or containers, tightly cover and refrigerate for up to 1 month.