Create a fine finale to a meal by jazzing up fresh fruit with this citrusy dessert sauce. Developed in the Canadian Living Test Kitchen and tested till perfect, it's one of the many delightful sauces in our Desserts cookbook.
- Portion size 750 servings
In large heatproof bowl, lightly beat together eggs, sugar, cornstarch and orange rind; pour in water, orange juice and lemon juice.
Set bowl over pot of lightly boiling water; cook, whisking often, for 20 to 30 minutes or until thickened.
Transfer to clean bowl; place waxed paper directly on surface of curd and refrigerate until completely chilled. (Curd can be refrigerated for up to 3 days.) Whisk to gently loosen; stir in sour cream.