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I use this curd in a pie with a layer of chocolate ganache on the bottom and meringue on top. The sweetness of the orange with the more bitter dark ganache is decadent.
Prep Time: 00:20
Cook Time: 00:15
2 c. sugar
5 t. cornstarch
2 tsp. finely zested orange peel
2 c. freshly squeezed orange juice
1/2 c. water
6 egg yolks (reserve the whites for meringue if you are making a pie! )
1/2 c. butter, cut up
1Mix the sugar and cornstarch together. Add the juice and the water and heat until thick and bubbly.
2Beat the egg yolks and slowly add 1/3 of the hot orange mixture to the eggs while continuing to beat. Return the yolk mixture to the orange mixture and heat, stirring constantly, until it comes to a gentle boil. Add the butter pieces, stirring until melted, then stir in the orange zest.
3Cover the surface with plastic and refrigerate for one hour before serving or pouring into a pie shell.
4If desired, store in the refrigerator for up to 1 week. Freeze for up to 2 months. Spread on scones or English muffins.
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