Ingredients
- 4 large eggs
- 4 egg yolks
- 1 cup sugar
- 1 tablespoon finely minced Sunkist® lemon zest
- 1/4 cup freshly squeezed Sunkist lemon juice
- 1/4 cup freshly squeezed Sunkist Moro blood orange juice
- 4 tablespoons cold butter
- Pinch of sea salt
Blood Orange Curd
Cook: 20 mins
Serves: 2.5
Directions
- In a large metal bowl, combine the whole eggs, egg yolks, sugar, Sunkist® lemon zest, freshly squeezed Sunkist lemon juice and Sunkist Moro blood orange juice. Whisk with a wire whisk.
- Place the bowl over a pan of simmering water, while making sure it does not touch it.
- Whisk continuously, for about 4 minutes until nicely thickened like a pie filling. Be careful not to let the mixture get too hot or it will get scrambled.
- Remove from heat and whisk in the cold butter and salt.
- Let cool to room temperature then cover and refrigerate until needed.
