Does the word ‘curd’ freak anyone else out?
I tried my first cheese curds about a year ago. That was a big step. Then a few months later I made lemon curd (yes, I know they’re not the same). Heaven. So why does the name still scare me? I guess it’s just what happens when you’re me. No big deal.
So the other day I was absolutely craving lemon curd and lo an behold had absolutely zero lemons in the house. It’s how life goes guys, it’s inevitable. But what I did have was oranges. Done and done!
I suppose the inspiration came when I was watching Barefoot Contessa (it’s an addiction people…an addiction I don’t want to get rid of) and Ina made a lime curd tart. Besides the fact that it sounds like heaven in a tart shell, I just felt like grinding the citrus zest and sugar together. I made my way to the kitchen and, after the great lemon disappearing act, grabbed a couple of oranges and got to work.
CREAMY HOMEMADE ORANGE CURD
(inspired by and based on Ina’s Lime Curd)
- 2 large naval oranges
- 1 cup sugar
- 8 Tbsp butter at room temperature
- 4 eggs at room temperature
- 1/2 tsp salt
Using a vegetable peeler peel the orange zest from the oranges. Process with the sugar until the bits of orange zest are small. Cream together the butter and orange-sugar. Add the eggs one at a time, then stream in the orange juice. It will look curdled (hence the ‘curd’ name). Empty contents of the bowl into a saucepan over low heat. Stirring constantly heat the mixture until the butter melts and the entire mixture starts to get creamy. You’re looking for a pudding-like consistency. Once the mixture resembles pudding remove from the heat and use in a tart shell or just let it cool in the fridge and use it as a dip for cookies, angel food cake, or pound cake. Enjoy!
So what to do with these now? That’s the beauty of it! Whatever your little curd-loving heart desires. I have to say though, top some crunchy ginger cookies with it and enjoy – that’s the best use I’ve found!