Orange Curd

Ingredients:

• 4 oranges, room temperature
• 1.5 cups of sugar
• 110 g butter, room temperature
• 4 large eggs, room temperature
• 0.5 cup freshly squeezed orange juice
• 1/8 teaspoon coarse salt
• 16 long-stemmed strawberries, for dipping

Preparation:

1. Using a vegetable peeler, remove the zest from the oranges, being careful not to remove the white pith. Place the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and process until the zest is very fine.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter. Add the sugar/orange zest mixture and beat until light and fluffy. Add the eggs one at a time, then add the orange juice and salt. Mix until combined.
3. Pour the mixture into a 2-quart saucepan and simmer over low heat, stirring constantly, until thickened, about 10 minutes. The orange curd is ready when it coats the back of the saucer and reaches 175°F (79°C) on a candy thermometer. Be careful not to overheat it, or it will curdle. Remove from heat and let cool or refrigerate.
4. Place the orange curd in a serving bowl and arrange the strawberries around it.