Blood Oranges + Meyer Lemons

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Blood Orange & Meyer Lemon curd

Three large eggs Zest of one citrus Half cup strained fresh citrus juice Half cup sugar 6 tablespoons unsalted butter, chopped Whisk the eggs in a small sauce pan. Add zest, juice and sugar, whisk to combine. Add butter. Over medium heat continue to whisk until butter has melted and mixture is thick. Continue until almost at a boil. Place fine mesh strainer over glass bowl. Remove pan from heat. Push mixture through strainer. Place in refrigerator until chilled.

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