Orange Citrus Cake Filling
- Reviews 5
Ready In: 75 hrs
Yields: 4 cups (approx)
Ingredients
- 2 large eggs
- 3⁄4 cup sugar
- 1⁄4 cup cornstarch
- 1 pinch salt
- 3⁄4 cup water
- 1⁄2 cup fresh orange juice
- 1⁄4 cup lemon juice
- 2 -3 teaspoons finely grated orange zest
- 3 tablespoons butter
Directions
- In a Pyrex or heatproof bowl whisk the eggs very well.
- Using a whisk stir together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, the whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat, whisking constantly.
- Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
- Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.
- Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.
- Remove pan from heat and add in butter, mixing until melted.
- Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.
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