Blood Orange & Meyer Lemon Curd
Ingredients
-
4
tablespoons
unsalted butter, cut into small pieces
-
⅓
cup
honey
-
4
large
egg yolks
-
2
large
eggs
-
⅔
cup
fresh blood orange or lemon juice (about 4–6 blood oranges or 6–8 lemons)
-
1
tablespoon
finely grated blood orange or lemon zest
Instructions
- Cream the butter and honey together until fluffy.
- Slowly beat in the eggs.
- Add the fresh citrus juice and transfer the mixture to a non-reactive saucepan.
- Cook over medium-low heat, stirring constantly, until thickened and jelly-like, about 5 to 7 minutes.
- Remove from heat and stir in the citrus zest.
- Pour the curd into glass jars and let it cool completely before sealing.
- Store in the refrigerator.
Nutrition Facts (estimated)
Servings
2 cups
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
50mg
Cholesterol
150mg
You might also like