Winter Citrus Custards: Blood Orange Curd + Meyer Lemon Curd

Directions

1. Meyer Lemon Curd
2. In a heavy nonreactive saucepan over medium-low heat, beat the egg yolks and sugar until thoroughly blended. Add the Meyer lemon juice, butter, and salt, and stir well to combine.
3. Continue stirring constantly and keep the mixture at a very gentle simmer. Do not allow the mixture to boil otherwise it may curdle. Continue to cook over medium-low heat for about 20 minutes, or until thickened. When thickened sufficiently, curd should thickly coat the back of a wooden spoon.
4. Pour the curd through a fine-mesh strainer (optional step, to ensure smooth curd) and into a glass jar or other container. Use a wooden spoon to press the curd through the mesh. Stir in the lemon zest. Allow to cool, then cover and keep chilled in the refrigerator until needed.

1. Blood Orange Curd
2. Place 1 cup of fresh Blood Orange juice into a heat-proof cup, be sure to use a container than is at least twice the capacity as the juice (i.e. 2-cup measuring cup). Microwave for about 10 to 15 minutes to reduce the juice by half. Check periodically to be sure it dose not over-concentrate or boil over.
3. In a heavy nonreactive saucepan over medium-low heat, beat the egg yolks and sugar until thoroughly blended. Add the concentrated blood orange juice, butter, and salt, and stir well to combine.
4. Continue stirring constantly and keep the mixture at a very gentle simmer. Do not allow the mixture to boil otherwise it may curdle. Continue to cook over medium-low heat for about 20 minutes, or until thickened. When thickened sufficiently, curd should thickly coat the back of a wooden spoon.
5. Pour the curd through a strainer (optional step to ensure smooth curd) and directly into a glass storage container. Stir in the blood orange zest. Allow to cool, then cover and keep chilled in the refrigerator until needed.