Seattle Sunset Curd

By • January 19, 2012 6 Comments

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Author Notes: This creamy, lightly tart/lightly sweet curd is made from Meyer's lemons and blood oranges, giving the impression of the colors at sunset. This recipe was adapted from "Preserves" by Atkinson & Mayhew.Twice Cooked Half Baked

Makes 2 pints

  • 2 Meyer's lemons
  • 1 blood orange
  • 1 cup caster sugar
  • 8 tablespoons unsalted butter
  • 2 large eggs
  • 2 egg yolks
  1. Wash the lemons and orange and zest the rind. Place zest into a large bowl that will be placed over a double boiler.
  2. Juice the lemons and orange and pour through a fine sieve into the bowl.
  3. Add the sugar and butter and place over the pan on a gentle simmer. Stir until butter has melted and sugar has dissolved.
  4. Beat the eggs with the yolks in a separate bowl. Press through a sieve with a spatula into the bowl over the heat. Whisk until combined.
  5. Stir the mixture constantly over the heat until it thickens and lightly coats the back of a wooden spoon.
  6. Remove the pan from the heat and pour the curd into small, warmed, sterilzed jars. Store in a cool place, ideally the refrigerator. Best if used within 3 months.

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