Blood Orange & Meyer Lemon Curd
Total Time
12 minutes
Prep Time
5 minutes
Cook Time
7 minutes
Rating
4.8 out of 5 stars
(5)
Ingredients
2 cups
- 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). Be sure to zest the citrus before juicing it!
- 1 tablespoon finely grated blood orange or lemon zest
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Preparation
Chef’s notes
Adapted from Green Market Baking Book and Fine Cooking’s foolproof method for lemon curd.
Yields 2 cups of curd.
Since you’re using citrus zest, it really is best to buy organic citrus fruits. I also recommend buying fresh, organic eggs (always). They taste better!
Wondering what to do with those extra egg whites? These macaroons (my favorite cookies!) will use up three of them!
Fine Cooking says that curd freezes well, so you can save extra for later! They say that it does not freeze solid so it’s easy to scoop out what you need.
Suggested uses for citrus curds:
Serve on honey or molasses bread, buttered toast, scones, pound cake, gingerbread, shortbread, or molasses cookies, either on its own or with a dollop of whipped cream, crème fraiche, cream cheese, vanilla ice cream or Greek yogurt (as shown). It also makes a great filling for tarts, crêpes, stuffed French toast and sandwich cookies! It would be a lovely addition to a berry parfait as well. The options are limitless!