Homemade Orange Curd really hits the spot lately. It sounds funny, I know. What do you even use Orange curd for? Read on to find out!
Working at a high school I am constantly being asked to support teams and clubs with fundraising. There are a few I can not resist and fresh California Oranges is one of them! Last week before we went to St. George for a softball tournament, I was received said oranges!
They were seriously so good, but even with 26 some odd girls we still couldn’t eat them all! Now we are being creative with how we are going to use them before they go bad.
Orange mousse, orange curd, orange bread, the list goes on and on. As for orange curd, it’s good for orange tarts and shortbread cookies! Try this recipe out, it was easy and really good. Not to mention our entire house smelt amazing!
- 1/4 cup orange zest (about 5 oranges)
- 1 cup of sugar
- 1 stick of butter
- 4 eggs
- 3/4 cups orange juice
- 1/8 tsp salt
- Remove the zest from the oranges with a zester. Put the zest in the bowl of a food processor fitted with the blade. Add the sugar and pulse until the zest is finely minced.
- Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/zest mixture and mix until light and fluffy. Add the eggs one at a time then add the orange juice and salt. Mix until combined.
- Pour the mixture into a saucepan and cook over medium-low heat until thickened about 30 to 45 minutes, stirring constantly. The orange curd will be ready when it coats a spoon. Be careful to not overcook, or it will curdle. Remove from heat and let cool or refrigerate.