Blood Orange & Meyer Lemon Curd

Day 2 of nothing but sun and I'm in love! Yesterday after I was done working I took the kids outside and we just played, no jackets, no gloves, just walking around, riding bikes and digging holes. Next thing I knew it had been over 2 hours and it was almost 7pm. Spring, I adore you. 

I shared this recipe with The Fruit Company and I hope you enjoy! If you haven't had or made curd before, it is so fast, so easy, and completely worth it. Top your pancakes with it. Swirl it into your yogurt. Use it with chicken. Or lets be real, eat it by the spoonful. 

3 large eggs
zest of 1 Blood Orange or Meyer Lemons
½ cup strained fresh Blood Orange juice or Meyer Lemon juice (from 3-4 blood oranges or Meyer Lemons)
½ cup sugar
6 tablespoons unsalted butter, cut into pieces


Zest 1 blood orange or meyer lemon and set aside the zest. Juice 3-4 blood oranges or meyer lemons until you receive ½ cup fresh juice.Place a fine mesh strainer over a medium glass bowl. Set aside.In a small saucepan, whisk together 3 large eggs. Whisk in the zest, juice, and sugar. Add the butter and continue to whisk over medium heat. The butter will begin to melt. Continue to whisk as the mixture thickens and begins to simmer. As the mixture is now thick and is about to boil, whisk for another 15 seconds and promptly remove from the heat.Scrape the mixture into the strainer, gently pressing it through. Refrigerate until chilled. The curd will keep in the refrigerator covered for up to 2 weeks.