I like lemon curd but want to use up oranges, so I'm using my no-butter lemon curd recipe to make 2 cups of orange curd.
Lemon or Orange Curd
1 cup fresh lemon juice or 1 cup fresh orange juice (from 4 to 5 lemons or oranges)
1 teaspoon lemon or orange zest
1 cup sugar (minus 1 tablespoon)
3 eggs, room temperature
1 cup sugar (minus 1 tablespoon)
3 eggs, room temperature
A squeeze of lemon (for orange curd)
2 teaspoons vanilla extract
2 teaspoons vanilla extract
Optional: Butter makes a traditional curd. Add 1/4 cup (1/2 stick) of unsalted butter in step #1 if you wish.
Directions:
1) Squeeze the citrus fruit to get 1 cup of lemon or orange juice and pour into a saucepan with the sugar. Turn on the stove to medium heat to dissolve the sugar into syrup. Toss in the zest.
2) In a bowl beat the eggs.
3) Slowly pour the syrup into the eggs. Stir. With an electric mixer beat for a minute.
4) Return to the stove on low heat while stirring until it begins to simmer. At this point, turn off the heat and add the vanilla.
Store in a jar or container in the refrigerator.
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