Orange Curd

In a medium thick-bottomed saucepan over low heat, whisk together the juice, zest, yolks, and sugar. Cook (stirring constantly with a wooden spoon) until the curd is thickened and coats the back of the spoon (it should be about 170ºF), about 10 minutes. (Make sure not to let it boil.)

Strain curd through a fine mesh sieve to remove pulp, zest, and any pieces of egg that may have cooked.

Whisk in the salt, then whisk in butter piece by piece until melted.

Cool to room temperature (curd should thicken). At this point, if the curd isn’t as thick as you’d like, you can microwave it in 20-second intervals on high (stirring in between), until it reaches your desired thickness.

Store in an airtight container in the fridge up to 1 week.

Inspired by The Kitchn’s recipe for Cara Cara Orange Curd and saved by All Recipes’ method for Microwave Lemon Curd.