This variation on lemon curd is slightly less tart than the original. It makes a delicious filling for chocolate sandwich cookies and a refreshing garnish for sliced pound cake.
- Prep time 20 minutes
- Total time 2 hours & 30 minutes
In heatproof bowl set over saucepan of simmering water, whisk together egg yolks, sugar, orange zest, orange juice and lemon juice; cook, stirring often, until thick enough to coat back of spoon, 10 to 12 minutes.
Remove from heat. Stir in butter, 1 cube at a time, until melted and smooth. Strain through fine-mesh sieve into airtight container, pressing gently on solids. Using food colouring, tint to desired shade. Place plastic wrap directly on surface. Refrigerate until thick enough to mound firmly on spoon, about 2 hours. (Make-ahead: Refrigerate for up to 4 days or freeze for up to 1 month.)
Change it up: Lime Curd
Substitute orange zest with lime zest, orange juice and lemon juice with 2/3 cup lime juice and orange paste food colouring with green paste food colouring.
Substitute orange zest with grapefruit zest, orange juice with 1/2 cup grapefruit juice and orange paste food colouring with pink paste food colouring; reduce lemon juice to 2 tbsp.
Substitute orange zest with finely grated lemon zest; omit orange juice and increase lemon juice to 2/3 cup. Continue with recipe as directed, omitting orange paste food colouring.
Tip from The Test Kitchen: To get the most juice out of citrus, roll the whole fruit on a flat work surface before slicing in half and juicing.
Makes about 2 cups.
Nutritional facts per tbsp: about
- Fibre 0 g
- Sodium 29 mg
- Sugars 7 g
- Protein 1 g
- Calories 75.0
- Total fat 5 g
- Potassium 14 mg
- Cholesterol 58 mg
- Saturated fat 3 g
- Total carbohydrate 7 g
- Iron 1.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 6.0
- Vitamin C 3.0