Winter Citrus Custards: Blood Orange Curd + Meyer Lemon Curd

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

* Per serving · 4 servings · Values may vary.