Orange Curd

Ingredients

• 4 extra large eggs at room temperature
• 0.1 teaspoon kosher salt 
• 16  long stem strawberries for dipping
• 0.5 cup orange juice freshly squeezed
• 4  oranges at room temperature
• 1.5 cups sugar 
• 0.3 pound butter unsalted at room temperature

Equipment

• food processor
• bowl
• sauce pan
• hand mixer
• peeler
• candy thermometer

Directions

1. Watch how to make this recipe.
2. Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith.
3. Put the zest in the bowl of a food processor fitted with a steel blade.
4. Add the sugar and pulse until the zest is very finely minced.
5. Cream the butter in the bowl of an electric mixer fitted with a paddle attachment.
6. Add the sugar/orange zest mixture and mix until light and fluffy.
7. Add the eggs, one at a time, then add the orange juice and salt.
8. Mix until combined.
9. Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle.
10. Remove from the heat and let cool or refrigerate.
11. Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.