Curds are really not much more than a pudding – imagine if pudding married marmalade, and you’d have curd. It’s fabulous for all kinds of things – on toast, scones or biscuits, as a tart filling, filling the layers of cakes, dabbed behind your ears, straight out of the jar at 2 AM…you get the picture.
I have to say, the word ‘curd’ bugs me. No idea why – but it simply doesn’t conjure up any images of anything delicious. That’s just not right – because fruit curds are about as luscious as it gets. Including this one – a classic citrus curd made from oranges. I think my favorite use for this is as a filling for Orange Layer Cake- it helps keep the cake moist, and it adds the perfect pop of orangey flavor. Alternately, simply make up a batch for breakfast. Anyway you make it, it’s Bombshell!
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons orange zest, grated
- 1/4 teaspoon salt
- 1 cup orange juice
- 2 large egg yolks, slightly beaten
- 2 tablespoons butter
In a medium sauce pan over medium heat, combine sugar, cornstarch, orange rind and salt.
- Gradually stir in orange juice, wat
Remove from heat;stir in butter until melted. Chill well before spreading between cake layers.Refrigerate any extra for another use.
102.4 Calories, 2.2g Total Fat, 1.5g Saturated Fat, 24.6% Calories from Fat, 40.7g Cholesterol, 69.1mg Sodium, 25.1 Calories from Fat, 20.3g Carbohydrate, 0.08g Dietary Fiber, 0.6g Protein