I use variations of this particular recipe twice in the book: as a filling for Pumpkin-Spiced Cupcakes and for Blood Orange Curd Linzer Cookies. Blood oranges are seasonal and have a slightly different flavor; they’re a bit sweeter and less acidic. If you can’t find blood oranges or bottled, fresh-squeezed blood orange juice, regular orange juice will always work well as a substitute. From The Gourmet Kitchen.
Prep Time: 20 minutes • Cook Time: 20 minutes • Total Time: 40 minutes • Yield: Approximately 2½ cups
2 large eggs
3 large egg yolks
1 cup granulated sugar
3 tablespoons cornstarch
1 cup fresh-squeezed blood orange (or regular orange) juice
1 to 2 drops red or orange food coloring (optional)
1 tablespoon fresh-squeezed lemon juice (approximately ½ lemon)
4 ounces (8 tablespoons) unsalted butter, cubed and at room temperature
1.In a medium saucepan (preferably heavy bottomed), whisk the eggs, egg yolks, and sugar until smooth. In a separate bowl, whisk the cornstarch with approximately ¼ cup of the orange juice to create a slurry. Whisk the remaining juice and the slurry into the egg mixture along with the lemon juice and food coloring, if using.
2.Turn the heat to medium and continue whisking until thick, 10 to 15 minutes. Make sure the whisk scrapes the bottom of the pan to prevent burning.
3.Remove from the heat and slowly whisk in the butter.
4.Transfer the curd to a clean bowl and press plastic wrap against the top to prevent a skin from forming. Chill in the refrigerator for at least 15 to 20 minutes. The curd will continue to thicken as it cools.