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  • Orange Curd in a Microwave

    1 vote
    Orange Curd in a Microwave
    Servings: 1 bowl
    by Apricot
    4 recipes
    		 >
    I wanted a quick and easy orange curd to substitute for the butter and cinnamon-sugar filling in My Easy Cake Mix Cinnamon Roll recipe so I worked this out. Keep in mind Meyer lemons aren't as tart as regular lemons so if you don't have Meyer lemons, use less regular lemon.

    Ingredients

    • 1 C sugar
    • 2 T corn starch
    • 1 T orange peel/zest
    • 1/3 C orange juice
    • juice of 1-2 Meyer lemons (or, I'm "guess-timating", maybe half as much regular lemon)
    • 1/3 C water
    • 6 egg yolks, beaten
    • 1/4 t orange oil
    • 2 T butter

    Directions

    1. 1. Combine sugar and corn starch in a 2-quart microwavable dish.
    2. 2. Stir in orange peel/zest, orange and lemon juices, and water.
    3. 3. Microwave on HIGH for 2 minutes, stir, and microwave another minute; stir. When mixture is slightly thickened and bubbly, continue. (If necessary, microwave on HIGH, 1 minute at a time, stirring after each minute.)
    4. 4. Beat egg yolks in a small bowl.
    5. 5. Gradually stir half the orange mixture into the egg yolks. Then, return this mixture to the orange mixture in the microwavable dish.
    6. 6. Microwave the mixture on HIGH for 2-3 minutes and stir. When mixture comes to a boil, microwave on HIGH another 2 minutes, 1 minute at a time, stirring after each minute, until the cornstarch cooks and curd looks clearer.
    7. 7. Remove from microwave and stir in orange oil and butter.
    8. 8. Cover surface of the orange curd with plastic wrap. Chill for at least 1 hour.
    9. Curd will keep for up to a week.

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