You’ll fall in love with this tangy scratch-made curd, but you can use a prepared option instead if you prefer.
Orange Curd Cookie Cups
Makes About 30
- ½ cup cold water, divided
- ¾ teaspoon unflavored gelatin
- ¾ cup sugar
- 2 tablespoons cornstarch, sifted
- 5 egg yolks, lightly beaten
- ¾ cup fresh orange juice
- 1 tablespoon plus ¾ teaspoon orange zest
- 3 tablespoons unsalted butter, cubed
- 2¼ tablespoons lemon zest
- 1¼ teaspoons fresh lemon juice
- ⅛ teaspoon kosher salt
- 1 pound refrigerated sugar cookie dough
- Garnish: orange zest
- In a small bowl, combine ¼ cup cold water and gelatin; let stand for 5 minutes.
- In a medium saucepan, whisk together sugar and cornstarch; whisk in egg yolks, orange juice, and remaining ¼ cup cold water until combined. Cook over medium heat, whisking constantly, until mixture begins to boil, 12 to 14 minutes. Remove from heat; whisk in gelatin mixture until dissolved. Whisk in butter, a little at a time, until melted. Strain mixture through a fine-mesh sieve into a medium bowl. Stir in orange zest, lemon zest and juice, and salt.
- Place a piece of plastic wrap on surface of curd. Refrigerate until thick and cold, at least 4 hours or up to 3 days.
- Preheat oven to 350°. Lightly spray 2 (24-well) mini muffin pans with baking spray with flour.
- Divide cookie dough into ½-ounce pieces. Using a small tart tamper or your hands, gently press dough into bottom and up sides of each well, making a small cup.
- Bake until lightly golden brown, about 7 minutes. Remove pan from oven. Using the back of a rounded teaspoon, carefully press down the center of each cup. Return pan to oven and bake until golden brown, 2 to 3 minutes more. Let cool in pan for 10 minutes. Transfer to a wire rack and let cool completely.
- Transfer cookie cups to platter. Pipe or spoon curd into each cup. Garnish with orange zest, if desired.