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- ½ cup (1 stick) unsalted butter
- ¾ cup granulated sugar
- 2 tablespoons freshly grated orange zest (zest from 1 large orange)
- ¼ cup plus 2 tablespoons freshly squeezed orange juice (about 1 large orange)
- 3 tablespoons freshly squeezed lemon juice (1 or 2 lemons)
- ⅛ teaspoon salt
- 6 large egg yolks
- In a medium-sized heavy saucepan over low to medium-low heat, combine butter, sugar, orange zest, orange juice, lemon juice, salt, and egg yolks. Cook and stir with a rubber spatula in a figure eights pattern around the edge of the pan and into the center, making sure to scrape the rubber spatula across the bottom of the pan. Cook until butter is melted and mixture is thickened, about 7 to 10 minutes, or registers from 170 degrees up to 180 degrees, (just below simmer,) using a candy or instant read thermometer to gauge the temperature. Important: Do not allow mixture to boil or the egg yolks will curdle. Tip: the orange curd will start to thicken at about 170 degrees and is fully thickened at about 180 degrees. Tip: A heat-resistant rubber spatula is best for stirring because it can scrape the entire bottom of the pot to help prevent the egg from clumping together and curdling.
- Immediately pour the hot mixture through a fine-mesh sieve into a bowl to strain out the orange zest pieces and any bits of egg that may have curdled. Let cool, stirring occasionally as it cools, then pour the curd into an airtight container and refrigerate. The curd will continue to thicken as it cools.