Directions:
- Combine the eggs,sugar,orange zest,ginger and cardamom in a heavy medium sized saucepan and whisk the mixture until it is smooth.
- Add the orange juice and butter; cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes.
- Do not allow the mixture to come to a boil.
- Pour the orange curd through a fine mesh strainer into a glass bowl.
- Cover the surface with plastic wrap.
- Refrigerate the orange curd until it is cold and thick, at least 3 hours and up to 3 days.
- In a medium size mixing bowl using an electric mixer, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the orange curd and scrape the filling into the prepared pie shell.
- Cover the pie with plastic wrap and refrigerate it until the filling is completely set, at least 6 hours and up to 1 day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.86 Kcal (1117 kJ) | ||
| Calories from fat | 187.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.8g | 32% | |
|---|---|---|---|
| Cholesterol | 190.55mg | 64% | |
| Sodium | 61.15mg | 3% | |
| Potassium | 134.25mg | 3% | |
| Total Carbs | 15.68g | 5% | |
| Sugars | 13.51g | 54% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 5.68g | 11% | |
| Vitamin C | 17.7mg | 30% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 40.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 240.82 Kcal (1008 kJ) | ||
| Calories from fat | 168.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.77g | 32% | |
|---|---|---|---|
| Cholesterol | 171.96mg | 64% | |
| Sodium | 55.18mg | 3% | |
| Potassium | 121.15mg | 3% | |
| Total Carbs | 14.15g | 5% | |
| Sugars | 12.19g | 54% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 5.12g | 11% | |
| Vitamin C | 16mg | 30% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 36.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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