Orange Curd

1. 1

   Cut peeled oranges in half as if for juicing.

2. 2

   Squeeze out as much juice as possible with your hands into a sieve over a 4-cup glass measure.

3. 3

   With the back of a wooden spoon, squeeze any remaining juice from the pulp through the sieve into the measure (you should have about Y cup).

4. 4

   Discard pulp.

5. 5

   Add butter and sugar to orange juice.

6. 6

   Cover tightly with microwave plastic wrap and cook in a 650- to 700-watt oven at 100 percent power for 3 minutes.

7. 7

   Prick plastic to release steam.

8. 8

   Remove from oven; uncover.

9. 9

   In a small bowl, lightly whisk eggs to combine.

10. 10

    Gradually whisk about 1/2 cup of orange mixture into the eggs to warm them.

11. 11

    Thoroughly whisk the warmed eggs back into the orange mixture.

12. 12

    Cook, uncovered, at 100 percent power for 1 minute.

13. 13

    Remove from oven and whisk to combine.

14. 14

    Return to oven and cook, uncovered, at 100 percent power for 45 seconds longer.

15. 15

    Remove from oven and immediately pour into a blender.

16. 16

    Add lemon juice and process for about 45 seconds, or until smooth.

17. 17

    Scrape into bowl or plastic container and refrigerate until cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.