Lemon Curd

Using this recipe, a friend and I made three different types of citrus curd, a lemon curd, a Meyer lemon curd, and a blood orange curd. The method -- which is pretty foolproof (creaming the butter and sugar before adding eggs and citrus juice)-- is described in the first link below and the recipe is in the 2nd link.

The recipe worked best for for the Meyer Lemon and Lemon Curds -- the blood orange curd was delicious but never really thickened. Looking at a Flo Braker recipe for orange curd, we found that the recipe called for a mix of orange and lemon juice so perhaps the blood orange curd needed the addition of lemon juice to up the acid. Will try the Braker recipe next with both oranges and blood oranges.

This citrus in the stores right now is so delicious, it's a perfect time for this recipe -- a bit of sunshine on a cold gray day.

http://www.finecooking.com/articles/foolproof-lemon-curd-method.aspx

http://www.finecooking.com/recipes/lemon_curd.aspx

Later -- 2nd batch of blood orange curd using the Flo Braker orange curd recipe (but stuck with the Fine Cooking technique rather than following Braker's prcess) thickened up just fine -- it appears that the orange juice alone is not acidic enough -- with the addition of lemon juice to the mix, this batch thickened up -- and is delicious. Looking forward to a blood orange tart for dessert this week-end.

http://www.foodandwine.com/recipes/orange-curd

Jan. 7 -- used the lemon curd recipe to make lime curd -- this may be my favorite along with the Meyer Lemon curd. Really delicious.