4 eggs (m)
3/4 cup (200 ml) juice combined (fresh juice from 1 lemon, plus fresh blood orange juice)
zest 2 lemons (or zest from 4 blood oranges, I liked the tarter lemon for this)
190 gr butter, roomtemperature
optional: 1 ts orange blossom water, a few drops orange extract
This is adapted from an adaption etc., you know how things go, we are all but a few recipes away from someone famous; Tanna pointed me in this direction (granted, I needed multiple pointers to finally do it, she has made some with cranberries, lemon and lime) but eventually I summoned enough courage to finally do it. And you know what? It's easy! This recipe comes via Pierre Hermé through Dorie Greenspan to Tanna and now me. How's that for namedropping and eh, connections?
Basically I did what she told me to do, using a little less sugar and a little less butter. Use your biggest pan, fill halfway with water and bring it to a boil. Find a bowl that fits in that pan just right, bottom almost touching the boiling water, and combine sugar and zest, pushing this around with a spoon to infuse the sugar with the lemon fragrance. Add the whole eggs and start whisking. Add the juices and keep that whisk going. Move it!
Keep the mixture above that boiling water until the temperature reaches 180F/82C -which is on my thermometer "pasteurize" so don't worry about the eggs). Remove from the heat at that point. A tell tale sign is when your whisk leaves traces/marks in the thickened cream. Sieve trough a metal fine-meshed sieve, with a little help from the whisk it's easy to get rid of the zest.
Now, pour in a blender and add the butter in chunks while running it on medium speed. Continue for 3-5 minutes. The cream is sufficiently thickened but still warm so it will firm up nicely in the fridge. Use clean dry glass jars with a lid and keep in the fridge. This creamy curd is a huge success in our family! I will make this more often from now on. Love it!