3/4cupfreshly squeezed blood orange juicefrom about 6 blood oranges, strained
4tablespoonsunsalted butterroom temperature
1/2cupwhite granulated sugar
2large egg yolks
2teaspoonsfreshly squeezed lemon juicefrom about 1 tablespoon
To a small saucepan, placed over medium heat, simmer the blood orange juice until it reduces by half (to about 1/3 cup), about 3-5 minutes. Set aside to cool slightly.
*In the stainless steel bowl (note: you’ll use this bowl as a makeshift double-boiler later) of your stand-up mixer, add the softened butter and sugar and beat until light and fluffy, about 2 minutes.
Add the egg yolks, beat the mixture together, and then add the eggs, beating again until they’re well incorporated. Stir in the salt, and then in a few batches, add the blood orange juice and lemon juice. The mixture will look curdled and you might scratch your head and wonder if it’s right, it will be!
Rinse out the small saucepan you used earlier, and fill it with a few inches of water. Bring the water to a simmer and place your stainless steel bowl of curd mixture on top. Stir constantly, and heat the curd slowly enough that the sugar has time to dissolve and the whole mess becomes cohesive; this step usually takes about 10 minutes. Pull the curd from the head when it is just thick enough to coat your spoon and until a thermometer reads 166 F. The curd will thicken as it cools.
I ran the curd through a sieve into a chilled bowl a few times just to ensure it was silky smooth. I highly recommend this step! Transfer the curd to a container a keep in the fridge, in an airtight container, for up to a week.
*Note: You can also do this with a hand-mixer. Just be sure it’s a stainless steel or glass bowl that you can nestle on top of a saucepan.