We blog about this recipe here.
Orange Curd
This comes from an old Softasilk recipe – and was called Orange Butter Filling – after all, “curd” isn’t a real appealing word. So don’t hesitate to fill and frost a layer cake with it, as well as use it as a sauce for shortbread and/or with strawberries.
- 1 c sugar
- 4 1/2 T cornstarch
- 1/2 tsp salt
- 1 1/2 c freshly-squeezed orange juice
- 1/2 c water
- 4 beaten egg yolks
- 1/2 c butter
- 1 T grated orange rind
Mix the sugar, cornstarch and salt in a saucepan. Stir in the orange juice and water. Bring to a boil over low heat, stirring constantly. Remove from heat. Very (very) gradually stir half of the hot mixture into the beaten egg yolks. Then add the remaining hot mixture. Boil everything 1 minute, stirring constantly. Remove from the heat and whisk in the butter and orange rind. Cool.
Stored in the refrigerator, the curd will keep for at least a week.
Recipe brought to you by BigLittleMeals.com and Andy and Ann.
My Mom often lamented that she ever introduced us to “orange cake” so that it had to be made for every birthday… forever. I was always told this was devilishly hard to make, but maybe that was just a ploy to prevent us requesting it so often?
Well…I’d probably side with your mom on that one. I think making any layer cake with frosting is a pain in the butt! But making just the orange curd – and no cake – is not that difficult.