blood orange curd6 Tbsp sugar
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.