Blood Orange Curd
Author: 
Serves: 2 cups
 
Reprinted with permission from Bake Happy © 2015 by Judith Fertig, Running Press, a member of the Perseus Books Group.
Ingredients
  • ½ cup (113 g) unsalted butter
  • 1½ cups (300 g) granulated sugar
  • 1 tablespoon freshly grated blood orange zest
  • ½ cup (125 ml) freshly squeezed blood orange juice (from about 4 blood oranges)
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • 5 large eggs, beaten
Instructions
  1. Melt the butter in a heavy saucepan over medium-low heat. Whisk in the sugar, zests, and juices. Cook for about 5 minutes, or until the sugar has dissolved. In a small bowl, whisk the eggs. Whisk about ¼ cup (59 ml) of the hot sugar mixture into the eggs to temper them. Whisk the eggs back into the saucepan and continue cooking and whisking until the mixture has thickened, about 5 to 7 minutes, or until an instant-read thermometer registers 160°F (70°C). With a rubber spatula or wooden spoon, press the curd through a fine-mesh sieve into a container to remove any lumps. Let it cool to room temperature, then cover the surface of the curd with plastic wrap to prevent a “skin” from forming on the top. Store it in the refrigerator for up to 2 weeks.
Recipe by Three Different Directions at https://www.threedifferentdirections.com/bake-happy-cook-book-blood-orange-curd.html