Orange Curd

• 4 oranges, at room temperature
• 1 1/2 cups sugar
• 1/4 pound unsalted butter, at room temperature
• 4 extra-large eggs, at room temperature
• 1/2 cup freshly squeezed orange juice
• 1/8 teaspoon kosher salt
• 16 long stem strawberries, for dipping

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

oranges, sugar, butter, eggs, freshly squeezed orange juice, kosher salt, long stem strawberries

Taken from www.foodnetwork.com/recipes/ina-garten/orange-curd-recipe.html (may not work)