Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons orange zest
- 1/2 cup fresh orange juice
- 2 tablespoons lemon juice
- 3 large eggs
- 2 1/2 teaspoons cornstarch
- 1/3 cup unsalted butter cubed
Instructions
- In a medium saucepan, combine the granulated sugar and orange zest.
- Stir in the fresh orange juice and lemon juice to the sugar mixture.
- Add eggs and cornstarch to the saucepan and whisk together. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-15 minutes. Be careful not to overheat, as it will curdle the eggs.
- Remove from heat and stir in the cubed butter until melted and incorporated. Strain the curd through a fine mesh sieve to ensure smoothness.
- Transfer the curd to a heatproof container and let it cool to room temperature. Cover and refrigerate until set, about 2 hours.
