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.')