Orange Curd

1. 1

   In a medium thick-bottomed saucepan over low heat, whisk together the juice, zest, yolks, and sugar. Cook (stirring constantly with a wooden spoon) until the curd is thickened and coats the back of the spoon (it should be about 170u00b0F), about 10 minutes. (Make sure not to let it boil.)

2. 2

   Strain curd through a fine mesh sieve to remove pulp, zest, and any pieces of egg that may have cooked.

3. 3

   Whisk in the salt, then whisk in butter piece by piece until melted.

4. 4

   Cool to room temperature (curd should thicken). At this point, if the curd isn't as thick as you'd like, you can microwave it in 20-second intervals on high (stirring in between), until it reaches your desired thickness.

5. 5

   Store in an airtight container in the fridge up to 1 week.

6. 6

   Inspired by The Kitchn's recipe for Cara Cara Orange Curd and saved by All Recipes' method for Microwave Lemon Curd.

No additional tips available.