Orange Curd in a Microwave
Submitted by Gnancy on January 26, 2011 at 11:32 pm

DESCRIPTION
This can be used as filling for sweet rolls. I used the Easy Cake Mix Cinnamon Roll recipe, omitted the butter and cinnamon-sugar filling, using this instead, although I didn't use a whole recipe of curd. Also, used an orange cake mix but I'm not sure it made that much difference, but it was good.

SUMMARY
Yield 1 bowl curd File under curd, orange

INGREDIENTS
1 C sugar
2 T corn starch
1 T orange peel
1/3 C orange juice
juice of 1-2 Meyer lemons
1/3 C water
6 egg yolks, beaten
1/4 t orange oil
2 T butter

INSTRUCTIONS
1. Combine sugar and corn starch in a 2-quart microwavable dish.
2. Stir in orange peel, 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.