Orange Curd

Ingredients

• 3 blood oranges, peeled
• ¼ pound unsalted butter
• ¼ cup granulated sugar
• 3 eggs
• 1 tablespoon fresh lemon juice

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    741 calories; 53 grams fat; 31 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 58 grams carbohydrates; 6 grams dietary fiber; 51 grams sugars; 12 grams protein; 400 milligrams cholesterol; 113 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 1/2 cups

Preparation

1. Cut peeled oranges in half as if for juicing. Squeeze out as much juice as possible with your hands into a sieve over a 4-cup glass measure. With the back of a wooden spoon, squeeze any remaining juice from the pulp through the sieve into the measure (you should have about Y cup). Discard pulp.
2. Add butter and sugar to orange juice. Cover tightly with microwave plastic wrap and cook in a 650- to 700-watt oven at 100 percent power for 3 minutes. Prick plastic to release steam. Remove from oven; uncover.
3. In a small bowl, lightly whisk eggs to combine. Gradually whisk about 1/2 cup of orange mixture into the eggs to warm them. Thoroughly whisk the warmed eggs back into the orange mixture. Cook, uncovered, at 100 percent power for 1 minute.
4. Remove from oven and whisk to combine. Return to oven and cook, uncovered, at 100 percent power for 45 seconds longer.
5. Remove from oven and immediately pour into a blender. Add lemon juice and process for about 45 seconds, or until smooth.
6. Scrape into bowl or plastic container and refrigerate until cold.