Monday, May 30, 2011

Orange Curd Filling

Orange Curd Filling

6 extra large egg yolks
Zest of one large orange, finely minced
½ cup good quality frozen orange juice concentrate
½ cup sugar
½ cup butter cut in small pieces

Whisk together egg yolks, orange juice concentrate, orange zest and sugar in a small saucepan. Cook over medium low heat, stirring constantly until the mixture thickens. Remocve from heat and whisk in the butter, one piece at a time until smooth.

At this point you can press the orange cured through a sieve to remove the zest if desired but I generally don't bother. I find the zest intensifies the orange flavor even more as it cools.

Chill completely before pouring into the baked shell. Top with meringue.

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