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Prep Time: 6 Minutes Cook Time: 25 Minutes |
Ready In: 31 Minutes Servings: 3 |
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A thick-skinned navel orange will yield the best rind for this recipe. Spoon this refreshing curd over Ginger-Honey Bread or fresh fruit. 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 (1 large orange) |
1/3 cup fresh lemon juice |
1/3 cup fresh lime juice |
4 large eggs, lightly beaten |
Directions:
1. Combine first 7 ingredients in a heavy nonaluminum 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 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. Cover and chill overnight.
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