Orange Curd

1. 1

   Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith.

2. 2

   Put the zest in the bowl of a food processor fitted with a steel blade.

3. 3

   Add the sugar and pulse until the zest is very finely minced.

4. 4

   Cream the butter in the bowl of an electric mixer fitted with a paddle attachment.

5. 5

   Add the sugar/orange zest mixture and mix until light and fluffy.

6. 6

   Add the eggs, one at a time, then add the orange juice and salt.

7. 7

   Mix until combined.

8. 8

   Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly.

9. 9

   The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer.

10. 10

    Be careful not to overcook, or it will curdle.

11. 11

    Remove from the heat and let cool or refrigerate.

12. 12

    Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.

No additional tips available.