Ingredients

The following ingredients have 2 Servings
  • 1 1/4 cup of blood orange juice (about 5 - 6 blood oranges)
  • zest of 4 blood oranges
  • 2/3 cups of sugar
  • 5 egg yolks
  • 1/4 cup lemon juice (optional)
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter

Instruction

  • In a saucepan, heat the blood orange until it reduces to about 2/3 cup of juice.
  • Mix the zest, eggs and the sugar in a separate bowl and beat well until the mixture is lighter in color.
  • Slowly pour the blood orange juice and lemon juice (if using) into the egg mixture, beating the eggs constantly as you do so. Sprinkle in the salt and mix in.
  • Transfer the egg mixture into the saucepan.
  • Bring the saucepan onto the stove over medium-low heat (or over a double boiler) and mix constantly with a wooden spoon until the mixture thickens. You should be able to leave a trail when you run your finger down the back of your spoon. The temperature of the curd should reach about 170 degrees F.
  • Once it reaches this consistency, turn off the heat and add the butter. stir until the butter melts and incorporates into the curd.
  • Take the mixture and push through a strainer into a container. discard whatever remains in the strainer.
  • Allow the mixture to reach room temperature, then cover tightly and store in the refrigerator for several weeks.