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.

Comments (6) Questions (0)

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almost 2 years ago THE SECRET FOOD SOCIETY

Yum... It was the first time that I have ever made curd and I found this recipe both inspirational and helpful. I finally made this recipe last night after salivating about it for several days and am so glad that i did. I boldly braved the wet and wild New Zealand winter to hunt in the outdoor local market for blood oranges but alas I eventually succumbed to the plentiful Australian Navel orange instead. The end result was that mine didn't quite have the same lovely sunset as the photo in the recipe but it still tastes absolutely sweet as bro as we say over here. I followed the measurements exactly and found it made one 600 gram jar so next week am planning to triple the dose. Thanks Twice Cooked Half Baked!

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over 1 year ago Twice Cooked Half Baked

I am glad you liked it! I love curd and could eat it by the spoonful! Try it with any citrus or combo of citrus. It is so nice to have around.

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about 2 years ago Gingerly

So delicious I made two batches to make the most of the citrus season! Thanks for the recipe!

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about 2 years ago Green Rider

This was a perfect filling for a lemon cake made today. How lucky I am to have both a Meyer Lemon and a Blood Orange tree in my yard! Thanks, I love it.

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about 2 years ago Midge

Delicious! And I love the name.

Ls

about 2 years ago gluttonforlife

Oh my. This and a spoon is all I need to be happy. Spoon's not even essential.