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Nom Nom Nom.

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                                                                  at our local grocery. We ate a few for afternoon snacks, but then our thoughts quickly turned to dessert. Wouldn't this sweet citrus make a great jam curd? Why, yes it would!

                                                                  Ingredients
                                                                  • Yes No 1/2 cup organic orange
                                                                  • Yes No one organic orange
                                                                  • Yes No 1 tbsp organic lemon juice
                                                                  • Yes No 1 large organic egg
                                                                  • Yes No 2 large organic egg yolk
                                                                  • Yes No 1/4 cup organic sugar, granulated
                                                                  • Yes No 4 tbsp organic unsalted butter
                                                                  • Yes No pinch salt
                                                                  • Pour the orange juice into a small sauce pan over medium-high heat. Bring the juice to a rapid simmer and let it reduce down to approximately 1/4 cup. This should take 2-4 minutes.
                                                                  • Transfer the orange juice to a measuring cup to cool. Stir in the zest and lemon juice.
                                                                  • In a separate bowl, whisk together the egg, yolks, and sugar. When the orange juice has cooled to room temperature, whisk it into the egg mixture in a steady stream.
                                                                  • Place a clean bowl with a strainer over the top next to the stove.
                                                                  • Pour the egg and juice mixture back into your small sauce pan and set it over medium heat. Stir slowly but constantly until the mixture has thickened to a pudding-like consistency - about 6-8 minutes or until the mixture is 180°.
                                                                  • Strain the mixture into the clean bowl to remove the zest and any bits of cooked egg. (Alternatively, you can leave the zest in the curd for a chunkier texture.) Stir in the butter and the pinch of salt while the curd is still warm.
                                                                  • Store the curd in a clean jar with a lid. It will keep refrigerated for about a week.
                                                                  Yields: 1cup
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate

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