sandi-in-hawaii
Well-known member
Tangy Orange Curd
makes about 1 1/4 cups
1/4 cup frozen orange juice concentrate, thawed
Juice and grated rind of 1 large lemon
3 eggs
1/3 cup sugar
4 tablespoons unsalted butter, melted
pinch salt
Place orange juice concentrate, lemon juice and rind, eggs and sugar in blender jar. Blend for 5-10 seconds.
With motor running, gradually pour in the melted butter. Blend 5-10 seconds longer or until completely combined.
Transfer to a small heavy saucepan. Cook over medium heat, stirring constantly, until thickened. Do not boil. (I cooked mine to 160º.)
Pour into a heat proof jar or pitcher. Serve warm to spoon over fritters or chilled to spread on breakfast toast.
This curd is fabulous!!! I love the method of mixing it in a blender. The mixture comes out soooo smooth, and even though you use whole eggs, there were absolutely no cooked egg white particles in the finished curd. (I strained it, as I do with all curds, but there was nothing left in the strainer. Amazing!
makes about 1 1/4 cups
1/4 cup frozen orange juice concentrate, thawed
Juice and grated rind of 1 large lemon
3 eggs
1/3 cup sugar
4 tablespoons unsalted butter, melted
pinch salt
Place orange juice concentrate, lemon juice and rind, eggs and sugar in blender jar. Blend for 5-10 seconds.
With motor running, gradually pour in the melted butter. Blend 5-10 seconds longer or until completely combined.
Transfer to a small heavy saucepan. Cook over medium heat, stirring constantly, until thickened. Do not boil. (I cooked mine to 160º.)
Pour into a heat proof jar or pitcher. Serve warm to spoon over fritters or chilled to spread on breakfast toast.
This curd is fabulous!!! I love the method of mixing it in a blender. The mixture comes out soooo smooth, and even though you use whole eggs, there were absolutely no cooked egg white particles in the finished curd. (I strained it, as I do with all curds, but there was nothing left in the strainer. Amazing!
Last edited by a moderator: