Fresh Orange Curd

11 Jan

1 cup sugar

1/4 cup cornstarch

2 cups fresh orange juice

3 large eggs, lightly beaten

1/4 cup butter; cut into pieces

1 TBSP orange zest

 

Combine sugar and cornstarch in a 3 quart saucepan; gradually whisk in fresh orange juice. Whisk in eggs. Bring to a boil over medium heat, whisking constantly (5 to 6 minutes)

Cook, whisking constantly, 1 to 2 minutes or until mixture has a pudding like thickness. Remove from heat, and whisk in butter and orange zest. Place plastic wrap directly on top to prevent a film from forming. Chill 8 hours.

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