12 April 2011

blood orange curd

I made this curd quite a few weeks ago when I came upon a bag of blood oranges for under $3. This was about a month ago now, back when I posted those blood orange margaritas for you. Somehow this lovely recipe never ended up being posted. I hope it isn't too terribly late and you can still find some blood oranges out there. If not, any orange would work here, as well as lemons too, though I may add a bit more sugar to the mix.
I was making myself a little tea party and thought making a curd out of the remaining oranges sounded just perfect. With some freshly baked scones, it was, and the curd added nice girly (read pink) touch to the mix. On that note, the weather is delightful here today, and I'm off for a little walking, wandering, and window shopping. Happy Tuesday! 

blood orange curd
6 Tbsp sugar
3 eggs
1/2 c blood orange juice
2 tsp blood orange zest
6 Tbsp butter, cut into small pieces
pinch of salt

In a medium saucepan, whisk together the eggs and sugar, then whisk in blood orange juice and zest. Place pan over medium-low heat, and stir slowly but constantly until thickened, about 10 minutes.

Strain the mixture into a bowl to remove the zest and bits of cooked egg. Stir in the butter and a pinch of salt while the curd is still warm. Transfer to a jar with a lid or leave in bowl, covered with plastic wrap, and store curd in refrigerator. It will keep chilled about one week.

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