a seductive blood orange curd

Makes about 2 small jam jars

- 2 blood oranges
- 1 lime (or lemon)
- 150g caster sugar
- 6 egg yolks
- 180g butter

Zest blood oranges and lime, before juicing them. Make sure zest is very finely chopped.
To get more juice out of citrus: either roll on a hard surface, with the heel of your hand. This helps break down fibres, releasing more juice. Or give fruit a blast in the microwave, on about 10 second bursts. Be very careful, as you could end up with a hot citrus bomb!
Place a heat-proof bowl over a saucepan of boiling water. Make sure that the bowl isn't actually in contact with the water.
Add zest, juice and sugar to bowl. Stir until the sugar begins to dissolve.
Add butter. Continue to stir occasionally until all the liquid has combined.
Beat egg yolks. Slowly add to butter mixture. Continue to stir until mixture thickens. Do not allow it to boil. Should start to coat the back of a spoon after about 7-8 minutes and up to 10. Don't cook beyond that time as it really won't get any thicker. It will however thicken as it cools.
Pour into clean pots. Allow to cool and then refrigerate. - witness.theguardian.com