Home Cooking

Orange Curd Using Confectioner's Sugar


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 13

Orange Curd Using Confectioner's Sugar

gothamette | Jan 15, 2012 02:13 PM

I'm a huge citrus fan, love lemon curd. I'm thinking of trying orange curd. I've read that due to less acidity, orange curd needs a spritz of lemon in order to "curdle" (thicken up) properly. But I like the idea of making a truly orangey orange curd. I'll look around for blood oranges and Sevilles, which I've read have the proper amount of acidity.

But - what about substituting confectioner's sugar for the granulated? I guess there is only one way to find out - do it myself, but before I do, I was just wondering if anyone here has tried this.

(By the way, I picked up from Julia Child a kind of contempt for confectioner's sugar in icings due to the cornstarch, but that would be cooked off during the cooking process of making the curd. I think that's the reason I feel guilty enough to ask about using confectioner's sugar. I really admire Julia, and she seemed to have a special dislike of this 'convenience food.')

Want to stay up to date with this post?

Recommended From Chowhound