Orange Curd in a Microwave Recipe
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.
Servings: 1 bowl
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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. Combine sugar and corn starch in a 2-quart microwavable dish.
- 2. Stir in orange peel/zest, orange and lemon juices, and water.
- 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. Beat egg yolks in a small bowl.
- 5. Gradually stir half the orange mixture into the egg yolks. Then, return this mixture to the orange mixture in the microwavable dish.
- 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. Remove from microwave and stir in orange oil and butter.
- 8. Cover surface of the orange curd with plastic wrap. Chill for at least 1 hour.
- Curd will keep for up to a week.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 378g | |
| Calories 900 | |
| Calories from Fat 69 | 8% |
| Total Fat 7.85g | 10% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 59mg | 2% |
| Potassium 175mg | 5% |
| Total Carbs 213.75g | 57% |
| Dietary Fiber 0.4g | 1% |
| Sugars 206.85g | 138% |
| Protein 0.7g | 1% |
