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Buttery Orange Curd
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| YIELD: Makes about 2 cups Ingredients | |
| 2/3 cup | sugar |
| 2 1/2 tablespoons | cornstarch |
| 1 1/3 cups | orange juice |
| 1 large | egg, lightly beaten |
| 3 tablespoons | butter |
| 2 teaspoons | orange zest |
| Pinch | salt |
Preparation
1. Combine sugar and cornstarch in a 3-qt. saucepan; gradually whisk in orange juice. Whisk in egg. Bring to a boil; boil, whisking constantly, 3 to 4 minutes.
2. Remove from heat; whisk in butter, zest, and salt. Place heavy-duty plastic wrap directly on curd (to prevent a film from forming), and chill 8 hours. Store leftovers in refrigerator up to 3 days.
Note: We tested with Simply Orange 100% Pure Squeezed Orange Juice.
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