A tasty experiment went down in my kitchen this afternoon. Lemon Curd with blood orange! I had a couple of Meyer Lemons to use, as well as a blood orange and came up with this delicious combo.
Lemon Curd with Blood Orange
recipe adapted from Cooking Light
Yield: 1 1/3 cups (serving size: 1 tablespoon)
3/4 cup sugar
1 tablespoon grated lemon rind - Meyer Lemon
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons, or my version - 2 Meyer lemons, 1 small regular lemon, and 1 blood orange)
2 tablespoons butter or stick margarine
Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).
Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.
1 Tbsp = 1 WW PP
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