Seattle Sunset Curd

• 2 Meyer's lemons
• 1 blood orange
• 1 cup caster sugar
• 8 tablespoons unsalted butter
• 2 large eggs
• 2 egg yolks

1. Wash the lemons and orange and zest the rind. Place zest into a large bowl that will be placed over a double boiler.
2. Juice the lemons and orange and pour through a fine sieve into the bowl.
3. Add the sugar and butter and place over the pan on a gentle simmer. Stir until butter has melted and sugar has dissolved.
4. Beat the eggs with the yolks in a separate bowl. Press through a sieve with a spatula into the bowl over the heat. Whisk until combined.
5. Stir the mixture constantly over the heat until it thickens and lightly coats the back of a wooden spoon.
6. Remove the pan from the heat and pour the curd into small, warmed, sterilzed jars. Store in a cool place, ideally the refrigerator. Best if used within 3 months.

lemons, orange, caster sugar, unsalted butter, eggs, egg yolks

Taken from food52.com/recipes/15812-seattle-sunset-curd (may not work)