Is it just me or does the word “curd” just rub you the wrong way?
Seriously, who came up with the name “curd” for such a delightful little treat?
Well there is really nothing we can do about it now, the damage has been done.
I mean we could all start a petition, get like a million signature and send it to the dictionary people and hope for change.
Probably wont happen.
So it is what it is….Curd.
Fruit curds are VERY easy to make and very versatile.
I have seen lemon curd, lime curd, raspberry curd..lots more.
I have also seen some people make it in the microwave, but that just scares me, so I go the old fashion way and make it on the stove where I have all the control.
You can use your curd on lot and lots of things…..scones, English muffins, a cake filling, waffles or in my scrumptious Orange Blossom Cupcakes!
- Zest of One Orange
- ½ cup White Sugar
- ½ cup Orange Juice ( freshly squeezed)
- 2 large Eggs
- 7 tablespoons salted butter, cut into tablespoon pieces.
- ⅛ teaspoon Orange Extract
- In a medium saucepan, add the orange zest and white sugar.
- Using your fingers, rub the zest into the sugar. This will tint the sugar orange and release the oil from the zest into the sugar.
- Add the orange juice,eggs and butter.
- Constantly whisk over medium-low heat for 10 minutes or until thickened.
- Curd should thickly coat the back of spoon when done.
- Cover and cool in the fridge.
- Keep in the fridge covered for up to one week.