Orange curd is thick enough to spread over toast or it can be easily swirled into yogurt for a treat.
Servings: 16 servings
- 6 tablespoons unsalted butter room temperature
- 3/4 cup honey
- pinch salt
- 2 large eggs
- 4 large egg yolks
- 1/4 cup orange juice fresh-squeezed
- 2 tablespoons lemon juice
In a medium-sized mixing bowl, beat butter, honey, and salt until smooth.
Mix in the eggs and egg yolks one at a time until just combined.
Mix in the orange juice and lemon juice. The mixture may separate a little at this point; that's fine.
Transfer the mixture to a small pot on medium-low heat. Stir regularly until the mixture reaches 175 F on a candy thermometer, about 20 minutes. It should be bubbling periodically, but not a fast-paced boil.
Remove from the heat and strain out any clumps with a fine sieve. Press plastic wrap directly onto the surface of the curd and poke a few holes in it to let the steam release. When cooled to room temperature, refrigerate until ready to use.
Stays fresh for up to one week in the refrigerator.
Yield: 12.5 ounces
Calories: 110kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 11mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 234IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg