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Use this orange curd to make Meringue Eggs.

Yield

Ingredients

Directions

Cook's Notes

Curd can be refrigerated up to 1 1/2 weeks.

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9
  • suzannewv
    9 APR, 2018
    I agree with lindagal. I increased the orange juice to 1/3 cup and the lemon juice to 3 tablespoons. I also added some lemon zest to the orange zest. The curd came out fantastic! I’ll be putting it in between a two layer devils food cake with orange buttercream frosting, then topped off with chocolate mirror glaze. Yum!! BTW, straining through a sieve should not be an option since the end result should be a beautiful, smooth curd.
    Reply
  • lindagal63
    22 MAY, 2013
    I love the fact that this recipe has no gelatin... it's not needed! The curd was slightly too sweet for me, I was looking for a little brighter flavor so I just added a little more orange juice and lemon juice until it had the tartness I was looking for. I used it to fill dark chocolate cupcakes with ornage buttercream frosting and got rave reviews!
    Reply
  • shiloh78
    7 APR, 2012
    Great recipe! Meringue Eggs turned out great! Now I want to eat this on a scone.
    Reply

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