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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Orange Curd Recipe

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This recipe for Orange Curd, by , is from Mais fica, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Donna Lemieux-Brehm

Category:
Category:

Ingredients:  
Ingredients:  
4 egg yolks (beaten) save the whites for meringue by freezing them
3/4 cup sugar
1/3 cup fresh orange juice
1 Tbl. orange peel (grated)
3 Tbl. sweet butter (room temperature and cut into small pieces)

Optional:
If you want a lighter curd and want to put it into a tart shell add;

1 cup of whipped cream (see directions)

Directions:
Directions:
Strain the egg yolks through a sieve into a small heavy saucepan.
Add the sugar and lemon juice and stir to combine.
Cook over low heat, stirring constantly for about 20 minutes or until the mixture thickens and coats the back of a spoon just slightly.
Stir in the butter, a piece at a time until fully incorporated.
Add the peel.
Cool completely.

Whip cream to stiff peaks.
Gently fold into the orange mixture.

Great with the olive oil cake or just in a Martini glass with fresh fruit and a shortbread cookie.

Number Of Servings:
Number Of Servings:
2 cups
Preparation Time:
Preparation Time:
2 hours including refrigeration
Personal Notes:
Personal Notes:
This is such a great summertime dessert that is very refreshing. You can also substitute the orange for lemon, lime or any other citrus.

 

 

 

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