Citrus Curd

A thick-skinned navel orange will yield the best rind for this recipe. Spoon this refreshing curd over Ginger-Honey Bread or fresh fruit.

Prep: 6 min.; Cook: 25 min.

Editor's favorite; Gift idea; Make ahead

Yield: 3 1/2 cups

Ingredients

• 2  cups  sugar
• 1  cup  butter
• 2  tablespoons  grated lemon rind (about 3 lemons)
• 1  tablespoon  grated lime rind (about 3 limes)
• 1  tablespoon  grated orange rind (1 large orange)
• 1/3  cup  fresh lemon juice
• 1/3  cup  fresh lime juice
• 4  large eggs, lightly beaten

Preparation

Combine first 7 ingredients in a heavy nonaluminum saucepan. Cook, whisking constantly, over medium heat 8 to 10 minutes or until butter melts and sugar dissolves.

Gradually whisk about one-fourth of hot sugar syrup into beaten eggs; add to remaining hot syrup, whisking constantly. Reduce heat to medium-low; cook 12 to 15 minutes, stirring gently, or until curd thickens and coats a spoon; let cool. Cover and chill overnight.