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:
30mins
Serves:
Yields:
Units:

ingredients

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

directions

  • 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.
  • Remove from heat; whisk in butter and orange rind. Cover, placing plastic wrap directly on curd; chill 8 hours.
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@internetnut
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@internetnut
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"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."
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  1. Cattz
    I reviewed this recipe after I finished making it and I realize that I forgot to give it a rating. Update to the review: I couldn't wait 8 hours and had to try this tonight with pound cake slices and whipped cream, It was light and refreashing! This one is a keeper!
    Reply
  2. internetnut
    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.
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