ORANGE CURD

Orange Curd image

Provided by Barbara Kafka

Categories condiments, dips and spreads, project, dessert

Time 12m

Yield 1 1/2 cups

Number Of Ingredients 5

Ingredients

3 blood oranges, peeled
1/4 pound unsalted butter
1/4 cup granulated sugar
3 eggs
1 tablespoon fresh lemon juice

Steps:

Cut peeled oranges in half as if for juicing. Squeeze out as much juice as possible with your hands into a sieve over a 4-cup glass measure. With the back of a wooden spoon, squeeze any remaining juice from the pulp through the sieve into the measure (you should have about Y cup). Discard pulp.
Add butter and sugar to orange juice. Cover tightly with microwave plastic wrap and cook in a 650- to 700-watt oven at 100 percent power for 3 minutes. Prick plastic to release steam. Remove from oven; uncover.
In a small bowl, lightly whisk eggs to combine. Gradually whisk about 1/2 cup of orange mixture into the eggs to warm them. Thoroughly whisk the warmed eggs back into the orange mixture. Cook, uncovered, at 100 percent power for 1 minute.
Remove from oven and whisk to combine. Return to oven and cook, uncovered, at 100 percent power for 45 seconds longer.
Remove from oven and immediately pour into a blender. Add lemon juice and process for about 45 seconds, or until smooth.
Scrape into bowl or plastic container and refrigerate until cold.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 17 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 33 milligrams, Sugar 15 grams, TransFat 1 gram