In: All Recipes recipes18 May 2013
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Orange Curd is usually made to make pies, to stuff cakes, or to be spread on toasts and scones. A while ago I made lemon curd and I loved it. So, this time, since a friend of my father’s has a garden full with oranges right now, I decided to try this version of curd.
Before leaving you to the recipe, I’m glad to inform you, if you’ve lost my last newsletter, that this week yopu can find one of my recipes on the magazine Donna Moderna, page 169 😉
Bye-bye, I’ll go to get ready, as today we have an important purchase: we’ll buy Elisa her first potty… let’s start the operation “diaper off”! Good luck to me ;D
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Ingredients for 1 jar:
2 organic oranges (120 ml)
100 g of sugar
2 eggs
50 g of butter

Preparation Time: order Cytotec 5 min
Cooking Time: 15 min
Total Time: 20 min

How to make Orange Curd

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wash toroughly oranges, dry them, grate the zest and put it aside in a bowl, together with the juice.

Whisk eggs and sugar, put in a saucepan, add juice and zest, and cook in a bain-marie.

Once the mixture will be quite warm, add butter in pieces.

Whisk the mixture and let cook for about a dozen minutes, or till it will have thickened.

Pour your Orange Curd in a jar (previously washed and dried).

Let cool completely, then you can use it right away, or store in the fridge for a few days (till 10 days).

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