WHAT MAKES EGG YOLKS ORANGE RECIPES

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ORANGE FILLING RECIPE | MYRECIPES



Orange Filling Recipe | MyRecipes image

Provided by MyRecipes

Yield Makes 2 1/4 cups

Number Of Ingredients 8

¾ cup sugar
¼ cup cornstarch
? teaspoon salt
1?¼ cups fresh orange juice
2 egg yolks
¼ cup fresh lemon juice
¼ cup butter
2 teaspoons grated orange rind

Steps:

  • Combine first 3 ingredients in a medium saucepan; stir in orange juice until smooth. Bring mixture to a boil over medium heat, stirring constantly; boil 1 minute. Remove from heat.
  • Beat egg yolks and lemon juice in a small bowl until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return pan to medium heat; bring mixture to a simmer, stirring constantly. Simmer 1 minute. Remove from heat. Add butter and orange rind; stir until butter melts. Pour filling into a small bowl; let cool. Cover and refrigerate at least 4 hours or until thoroughly chilled.

ORANGE CURD RECIPE | MARTHA STEWART



Orange Curd Recipe | Martha Stewart image

Use this orange curd to make Meringue Eggs.

Provided by Martha Stewart

Yield Makes 1 1/2 cups

Number Of Ingredients 7

6 large egg yolks
3/4 cup sugar
Zest of 1 orange
1/4 cup plus 1 tablespoon freshly squeezed orange juice
2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
1/8 teaspoon coarse salt
1/2 cup plus 2 tablespoons plus 1 1/2 teaspoons unsalted butter, cold, cut into small pieces

Steps:

  • Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes.
  • Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.

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