Orange Curd Recipes

Steps:

• Cut peeled oranges in half as if for juicing. Squeeze out as much juice as possible with your hands into a sieve over a 4-cup glass measure. With the back of a wooden spoon, squeeze any remaining juice from the pulp through the sieve into the measure (you should have about Y cup). Discard pulp.
• Add butter and sugar to orange juice. Cover tightly with microwave plastic wrap and cook in a 650- to 700-watt oven at 100 percent power for 3 minutes. Prick plastic to release steam. Remove from oven; uncover.
• In a small bowl, lightly whisk eggs to combine. Gradually whisk about 1/2 cup of orange mixture into the eggs to warm them. Thoroughly whisk the warmed eggs back into the orange mixture. Cook, uncovered, at 100 percent power for 1 minute.
• Remove from oven and whisk to combine. Return to oven and cook, uncovered, at 100 percent power for 45 seconds longer.
• Remove from oven and immediately pour into a blender. Add lemon juice and process for about 45 seconds, or until smooth.
• Scrape into bowl or plastic container and refrigerate until cold.

Steps:

• Zest 2 blood oranges and set aside. Juice enough blood oranges to make 3/4 cup juice after straining out pulp and seeds.
• Whisk blood orange juice, sugar, eggs, and salt together in a medium-sized pot. Warm slowly over low heat. Add butter and reserved zest. Cook, stirring constantly, until curd has thickened, 15 to 20 minutes.
• Pour curd into a bowl and cool on the counter for 15 minutes. Place a sheet of plastic wrap directly on top of curd and refrigerate until ready to use.

Steps:

• Whisk eggs, egg yolks, and 1/3 cup plus 1 tablespoon sugar together in a large metal mixing bowl. Whisk in blood orange juice, blood orange zest, and coconut juice.
• Bring a pot of water to a simmer. Place the metal mixing bowl with the curd on top of the simmering water. Cook, stirring constantly with a whisk, until curd begins to thicken, 6 to 10 minutes. Remove from heat. Whisk in butter until melted and well combined. Add vanilla extract and stir thoroughly. Add food coloring and stir to combine.
• Pour curd through a fine mesh sieve into individual ramekins or a single small bowl. Cover with plastic wrap and chill in the refrigerator at least 2 hours before serving.

Steps:

• Cupcakes: Preheat oven to 350 degrees with rack in center. Line two standard muffin tins with 18 paper liners. In a medium bowl, whisk together flours, baking powder, baking soda, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until fluffy. Beat in vanilla seeds and orange zest. Add eggs and yolks, one at a time, beating until each is fully incorporated before adding the next. Reduce speed to low; gradually add flour mixture in three batches, alternating with buttermilk, beginning and ending with flour mixture and beating until combined after each addition.
• Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, filling each two-thirds full. Bake, rotating pans halfway through, until cupcakes spring back when lightly pressed and a tester inserted into centers comes out clean, about 16 minutes. Transfer to a wire rack and let cool completely.
• Orange Curd: In a medium saucepan, whisk together granulated sugar, both zests, and egg yolks; whisk in citrus juices and salt. Add butter; place pan over medium-high and cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around edge of pan, about 5 minutes (do not boil).
• Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against surface of curd; refrigerate until cool, about 2 hours.
• Frosting: In the bowl of a mixer fitted with the paddle attachment, beat butter until smooth and creamy. With mixer on low speed, add 7 cups confectioners' sugar, milk, and vanilla; beat until light and fluffy. If necessary, gradually add remaining 1 cup confectioners' sugar until desired consistency is reached.
• Fill a pastry bag fitted with a 1/4-inch round tip with about 2 cups curd. Insert tip into center of each cupcake, squeezing gently to just fill. Reserve any remaining curd for another use.
• Fill another pastry bag fitted with a 1/2-inch star tip with frosting and pipe onto cupcakes. Decorate with dried orange slices, if desired.

Steps:

• Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this.
• Grate the zest very finely, take care that you don’t grate the white pith.
• Squeeze the juice out of the fruit; you will need 150mL.
• Put the rind (zest), butter, sugar and juice in a heatproof basin.
• Stand this over a pan of boiling water and heat until the sugar and butter have melted.
• Lower the heat, you don’t want the water to boil now.
• Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes.
• Pour into hot jars, when cool label them.
• Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.