Title: Orange or Lemon Curd
Categories: Preserve Spread Fruit Cheese
Yield: 1 Servings

1	c	Sugar, preferably lump rind of 3 large oranges (or lemons) j
1/2	c	Butter or margarine
2		Eggs

The best way to remove rind from the fruit is to choose lump sugar and rub this over oranges or lemons until all the yellow zest is removed. Failing this, use a fine grater. Squeeze the juice from 2 of the oranges (unless they are very short of juice there is no need to use the third orange) Put orange rind, juice, sugar, and butter or margarine into the top of a double boiler over hot, but not boiling water. Cook steadily until the butter or margarine has melted. Add the beaten eggs, then continue cooking, stirring continually until the mixture coats the back of the wooden spoon. Pour into hot sterile jars and seal down as for jam. Orange curd should keep like jam if stored in a cool dry place. USES: Use as filling in cakes, pies, or pastries. Origin: Marguerite Patten's recipe cards Shared by: Sharon Stevens. ___ End Stevens Recipe ---

From: Sharon Stevens Date: 02-22-94

From: Jr Byers Date: 03 Sep 96 By Overton Anderson/AR, 72701,667 #693729 on Feb 17, 1993

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