Fresh Orange Curd

This fresh citrus filling will need to be started a day ahead because it must be chilled for 8 hours. You can substitute refrigerated orange juice for fresh; however, squeezing navel oranges only takes about 15 minutes and makes all the difference. I have not tried this curd. I'm posting this for safe keeping. I found this recipe in Southern Living magazine.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 3 cups

Ingredients

• 1  cup sugar
• 1⁄4 cup cornstarch
• 2  cups  fresh orange juice (4 pounds navel oranges)
• 3  large eggs, lightly beaten
• 1⁄4 cup butter
• 1  tablespoon  grated  orange rind

Directions

1. Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in juice. Whisk in lightly beaten eggs. Bring to a boil over medium heat, whisking constantly, 1-2 minutes or until mixture reaches a pudding like thickness.
2. Remove from heat; whisk in butter and orange rind. Cover, placing plastic wrap directly on curd; chill 8 hours.