|Orange and lemons the bell of St Clemens......|
Some people believe that blood oranges are a result of cross-breeding between pomegranates and oranges, but this is a total and utter falsehood. Blood oranges are simply oranges that at some point underwent a genetic mutation (like Godzilla) and turned into the noble, sexy fruits that they are today.
Rather than use an existing recipe, I decided to play with my Nan's Lemon Curd Recipe, replacing most of the lemon juice with blood orange juice, I say most, as blood orange juice is sweeter than lemon I wanted to leave some in, so I have used the juice of 1 lime and 1 lemon together with the blood orange juice to make up a total of 2/3 of a cup of liquid.
It is also important to have your eggs at room temperature before incorporating them into the sugar/butter/lemon mix so that the eggs do not curdle. There is nothing worse than curdled curd!
3/4C caster sugar
2/3C juice (I used 1 lemon, 1 lime and the rest blood orange), strained
- Place the butter, sugar and lemon juice in a saucepan over low heat and stir until the butter is melted and the sugar dissolved.
- Remove from the heat and whisk in the eggs. Stir over low heat continuously for 8-10 mins or until thickened. It will also thicken up further upon chilling so dont worry if it seems a bit water-y!
- Place in sterilized jars and store in the fridge for up to 2 weeks.
You can do so much with this - I love it slathered on sourdough toast, but you could also serve it as a desert canapés in small (or large) sweet pastry tart shells. I am going to use this to fill a sponge with next week, and will top it with a blood orange and sugar drizzle and serve it to @CarolineMead as her non-birthday cake....I hope she likes it! Meanwhile, I have to use restraint and not eat it by the spoonful!