BLOOD-ORANGE CURD

Blood-Orange Curd image

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.

Provided by Melissa Clark

Time 20m

Yield 3/4 cup

Number Of Ingredients 7

Ingredients

3 large eggs
3 egg yolks (reserve whites for meringue; see recipe)
1/3 cup plus 1 tablespoon sugar
1/4 cup blood-orange juice
1/4 cup fresh lemon juice
1 tablespoon finely grated blood-orange zest
1 stick unsalted butter, softened and cut in bits

Steps:

Bring 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.
Whisk 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.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 31 milligrams, Sugar 11 grams, TransFat 0 grams