Ingredients
- 4 oranges, at room temperature
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, at room temperature
- 4 extra-large eggs, at room temperature
- 1/2 cup freshly squeezed orange juice
- 1/8 teaspoon kosher salt
- 16 long stem strawberries, for dipping
Directions
Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.
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By Stocking-Foot C...
Olympia, WA
on May 05, 2012
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This is the first Ina recipe that failed me - it just would not thicken so it was a very runny sauce. Still, everyone loved it and it tasted great with strawberries so I will try it again.
By annseams_9127906
Eastern PA
on March 04, 2012
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Easy prep if you happen to have extra-large eggs on hand. Make a shopping list before you go. I don't use the x-ls and had to look up equivalent large eggs (5 l = 4 xl. After 15 minutes it still wasn't very thick but it did coat a spoon. I thought it might thicken as it cooled. Wrong. It's more like a custard sauce than a curd. It was too sweet and eggy for my taste.
By tinehartman
asheville, NC
on February 08, 2012
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I just finished making this. Right around minute 7 on the stove, I thought, OK, this isn't thickening. What am I going to use this soupy orange stuff for? But by minute 10, awesome! I have no idea what I'm going to use it for, but I think I'm about to start a batch of cream scones.
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