This citrus curd is a component of the pastry chef Claudia Fleming's meringue-topped blood-orange curd cake, but you could make it on its own for a festive spread for layer or pound cakes or scones. The curd will keep, refrigerated, for a few days.
- Serves: 3 persons
- 3large eggs
- 3egg yolks (reserve whites for meringue; see recipe)
- ⅓cup plus 1 tablespoon sugar
- ¼cup blood-orange juice
- ¼cup fresh lemon juice
- 1tablespoon finely grated blood-orange zest
- 1stick unsalted butter, softened and cut in bits
Step 1Bring a pot of water to a simmer. In a large stainless-steel mixing bowl, whisk together eggs, yolks and sugar. Whisk in orange and lemon juice and orange zest. Place bowl over simmering water, and cook curd, stirring, until it has the consistency of homemade mayonnaise. Remove from heat.
Step 2Whisk in butter. Strain curd through a fine mesh sieve. Chill at least 2 hours before using. Curd can be made up to 3 days in advance.