“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:
6-8
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 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

  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.

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