It's spring! Time for evening walks with the dog, planting new things, fresh produce at the farmer's market and trying new recipes. I have made lemon curd before but somehow ended up with several oranges and decided to give orange curd a try. It was very good! The orange juice made it sweet and tangy while the lemon juice gave it a touch of tartness. I topped it with fresh blueberries, strawberries and graham cracker crumbs for some crunch. This curd is a light and refreshing treat, perfect for spring!
1/2 cup sugar
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1/8 teaspoon salt
6 large egg yolks
3 tablespoons butter, cut into small pieces
2 teaspoons grated orange zest
1 1/2 cups blueberries
1 1/2 cups strawberries
8 teaspoons graham cracker crumbs
Combine the sugar, orange juice, lemon juice, salt and egg yolks in a small, heavy saucepan over medium heat. Heat to 180° or until thick (about 6 minutes), stirring constantly with a whisk then remove from heat. Add butter and zest, stirring until butter melts. Place the curd in a medium bowl. Cover surface of curd with plastic wrap, and chill completely. Spoon 2 tablespoons curd into small cups. Top each serving with 1 1/2 tablespoons blueberries and 1 1/2 tablespoons strawberries. Repeat layers of curd and berries. Top with graham cracker crumbs.
Curds are easy to make but take patience. You want to constantly stir the mixture while it's on the heat so the eggs don't scramble and let it thicken to desirable thickness before removing it from heat. And yes, chill completely! It will taste better. Add any fresh berries you have on hand and add some crunch (graham cracker crumbs, nuts, granola, gingersnaps). Enjoy!