A Little Surprise…
Just in case you are planning to have a sweet little brunch this weekend, or need some jam to brighten up your morning toast, I think I’ve got what you are looking for.
Whether you went on a blood orange buying binge and haven’t made the marmalade yet or just couldn’t resist the juicy Meyer lemons at the grocery last week, this is what you need to make now! Meyer lemon curd!
Simple and perfect for any baked good you might attempt this weekend, a small batch of this delicious spread will make everything look rosy. And on Valentines weekend, that might not be a bad thing!
Seattle Sunset Curd
Adapted from Food52, and contributed by Stephanie Thompson
Makes 2 pints
2 Meyer’s lemons
1 blood orange
1 cup caster sugar, also called bakers sugar
8 tablespoons unsalted butter
2 large eggs
2 egg yolks
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- Prepare a double boiler, fill with water and set to gently simmer.
- Scrub the blood orange and lemons in cool water. Zest the citrus rinds into a large bowl that fits over the double boiler.
- Juice the lemons and blood orange. Place a fine sieve over the bowl and strain the juices, discarding any solids.
- Add the butter and sugar to the bowl and place over the prepared pan. Stir until the butter melts and the sugar has dissolved.
- In a separate bowl, whisk the eggs and yolks together. Pour this mixture through a sieve over the heated bowl, pressing with a spatula. Whisk to combine.
- Stir the mixture, cooking until it lightly coats the back of a wooden spoon, about 5 to 7 minutes.
- Remove from heat and pour into prepared jars. The curd is best stored in the fridge and enjoyed within three months.
Save yourself making this recipe twice and just double it!
