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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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From Christmas with Southern Living 2006 Spoon this refreshing curd over Ginger-Honey Bread, scones or fresh fruit. NOTE: A thick-skinned navel orange will yield the best rind for this recipe. Ingredients:
2 cups sugar |
1 cup butter |
2 tablespoons grated lemon rind (about 3 lemons) |
1 tablespoon grated lime rind (about 3 limes) |
1 tablespoon grated orange rind (about 1 large orange) |
1/3 cup fresh lemon juice |
1/3 cup fresh lime juice |
4 large eggs, lightly beaten |
Directions:
1. Combine all ingredients (except eggs) in a heavy non-aluminum saucepan. Cook, whisking constantly, over medium heat, 8 to 10 minutes or until butter melts and sugar dissolves.
2. Gradually whisk about one-fourth of the hot sugar syrup into beaten eggs; add to remaining hot syrup, whisking constantly. Reduce heat to medium-low, cook 12 to 15 minutes, stirring gently or until curd thickens and coats a spoon; let cool.
3. Cover and chill overnight.
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