If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
cup caster sugar
tablespoons unsalted butter
- Wash the lemons and orange and zest the rind. Place zest into a large bowl that will be placed over a double boiler.
- Juice the lemons and orange and pour through a fine sieve into the bowl.
- Add the sugar and butter and place over the pan on a gentle simmer. Stir until butter has melted and sugar has dissolved.
- 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.
- Stir the mixture constantly over the heat until it thickens and lightly coats the back of a wooden spoon.
- 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.
- This recipe was entered in the contest for Your Best Citrus Recipe