Creamy Orange Curd

For the first recipe to highlight the second Spotlight's On! ingredient, I am offering something that is pretty simple to make: orange curd. This wonderful spread is great on toast or yogurt for breakfast, as well as used in creme puffs (where it's a very tasty and not-too-sweet addition), and as a pie/tart/gallette filling. Other possibilities are of course available; use it like you would a marmalade or jam. Without further ado, here's my recipe for an easy orange curd.

Creamy Orange Curd

The juice and zest of 1 medium to large Navel orange

3 tbsp. butter

1 large egg

1 large egg yolk

1/2 cup sugar

1. Place all of the ingredients in a small saucepan; stir to combine.

2. On low heat, stir the mixture frequently until it thickens to your liking and begins to boil, at least slightly.

3. Strain the mixture into a glass jar or bowl, and allow to cool to room temperature.

4. Place plastic wrap over it (pressing it down so it comes into contact with the surface of the curd), and place in the refridgerator for at least 45 minutes. Once it has cooled, it is ready to use.

And there you have it! This post is short, sweet and to the point, but I hope that you find it useful. One thing to note, is that I used a spatterguard and a wooden spoon to strain the mixture, because the colander that I have has spaces that are too large to serve as an effective strainer in this case. (Don't judge me. I see your stares. lol) The wooden spoon helps to speed up the process. Live life, and eat well!