Sunday, February 5, 2012

Blood Orange-Meyer Lemon Curd


Since I had a bag of gorgeous blood oranges, and the boys love to slather curd on bread and crackers or just by the spoonful out of the jar, I thought I'd give a blood orange curd a try.

1 large lemon
2 blood oranges
3/4 C organic raw sugar
8 T butter
8 large egg yolks
1 T agave syrup

Zest the citrus, squeeze and strain the juice. Combine the zest, juice, sugar, agave syrup and butter and bring to a boil. Meanwhile beat the yolks. Add 1/3 of the boiling liquid to the beaten yolks then add the mixture back into the boiling liquid. Continue beating over medium heat until it thickens. Be careful not to let the curd boil or it will scramble. Pour the curd into a bowl and press plastic wrap against the surface to prevent a film from forming. Chill completely. Spoon into sterilized jars and keep in the fridge.
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Sadly, the verdict from the peanut gallery was a big thumbs down.

"Mom, it's not tasty enough."
"I agree, it doesn't make my mouth 'kiss'."
You mean 'pucker'.
"Yes, that."
 
Fine, I get it all to myself, then.

2 comments:

  1. Ahh, not tart enough for them eh? The color is gorgeous though -- I wonder if an extra lemon would help. I've got to know -- did you buy your blood oranges locally? Dying to get my hands on some!

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  2. @Jenn, I think I actually got these at Trader Joe's. I have also gotten them at the Monterey Produce market on Fremont cross street Hannon.

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