INGREDIENTS
2 oranges
1 1/2 cups granulated sugar
2 whole eggs
3 egg yolks
pinch of salt
1 stick (8 ounces) unsalted butter
PREPARATION
Using a vegetable peeler, remove the zest from both oranges. Cut the zest into 1/2-inch pieces and place in the bowl of a food processor or blender with 1/2 cup sugar. Process on and off about 30 seconds, or until the zest is finely chopped. Reserve. Squeeze both oranges thoroughly and reserve the juice. Put water 2 inches deep in the bottom of a double boiler and bring to a simmer over medium heat.
In a mixer or by hand with a whisk, beat together the eggs, egg yolks, and salt until foamy. Gradually add the remaining sugar, and then the zest mixture, and continue beating until very thick (about 2 minutes). Pour the mixture into the top of the double boiler and place it over the simmering water. Whisk constantly while adding the reserved orange juice. Continue whisking constantly until it is thick, steaming hot, and smooth, and the zest pieces no longer sink to the bottom(about 12 minutes). Add butter 1/2 tablespoon at a time, whisking until incorporated.
Spoon the butter into hot, dry, sterile jars and allow to cool. Then seal and refrigerate for up to 2 months. Spread on bread or toast or between cake layers or cookies. Or, while hot, spoon into baked, individual tart shells, allow to cool, and serve chilled with fresh fruit.
Makes approximately 1 pint.
Preparation time: 30 minutes