blood orange and star anise curd
Prep time: 
Cook time: 
Total time: 
Serves: about 3 cups
 
Ingredients
  • ⅓ c fresh lemon juice, use meyer lemons if you can, from 1-2 lemons
  • ⅔ c fresh blood orange juice, from 4-5 small oranges
  • 2 whole star anise
  • 1⅓ c sugar
  • 6 tbsp butter, cut into cubes
  • 5 egg yolks
  • 3 whole eggs
  • 1.5 tsp blood orange zest
  • 1 tsp vanilla bean paste
Instructions
  1. Bring about an inch of water in a large saucepan to boil, then reduce to low and simmer. Strain the citrus juices, then combine the juice, eggs, egg yolks, star anise and sugar in a large metal bowl that fits snugly into your saucepan. The bottom of the bowl should be above the water, not in it to prevent cooking the eggs.
  2. Gently stir until mixture reaches 170 degrees or until it has thickened and coats the back of a spoon, about 10 minutes. Remove from heat.
  3. Stir in butter pieces until combined, strain with a fine-mesh strainer placed over a bowl, and stir in blood orange zest.
  4. Will keep in the fridge for up to 5 days or frozen for 3 months.
Recipe by oh honey bakes at https://ohhoneybakes.com/citrus-shortbread-with-blood-orange-curd/