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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
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