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Makes 2 cups of either Meyer lemon curd or blood orange curd.
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For the Meyer lemon curd:
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In a heavy nonreactive saucepan over medium-low heat, beat egg yolks and sugar until thoroughly blended. Add Meyer lemon juice, butter, and salt, and stir well to combine. Continue stirring constantly and keep mixture at a very gentle simmer. Do not allow mixture to boil, otherwise it may curdle. Continue to cook over medium-low heat for about 20 minutes, or until thickened.
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When thickened sufficiently, curd should thickly coat the back of a wooden spoon. Pour curd through a fine-mesh strainer (optional, to ensure a smooth curd) and into a glass jar or other container. Use a wooden spoon to press curd through mesh. Stir in lemon zest. Allow to cool, then cover and keep chilled in refrigerator until needed.
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For the blood orange curd:
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Blood oranges are absolutely delicious but are less intense when compared to lemons. Reducing the juice will concentrate and intensify the flavor. Follow directions above, substituting the blood orange juice for the Meyer lemon juice, except you must first make concentrated blood orange juice by reducing it in the microwave. Place fresh blood orange juice into a heat-proof cup that has at least twice the capacity as the amount of juice. Microwave for about 10 to 15 minutes to reduce juice by half. Check periodically to be sure it does not over-concentrate or boil over.
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Continue as noted above.
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Recipe loosely adapted from The Pie and Pastry Bible by Rose Levy Beranbaum.
