Blood Orange Curd
Ingredients:
- 6 egg yolks
- 1/2 cup sugar
- 1/2 cup Monin Blood Orange Purée
- 2 Tbsp. lemon juice
- 1/4 tsp. salt
- 4 Tbsp. butter
Instructions:
- In a small saucepan combine the egg yolks, sugar and fruit purée and set over medium-low heat.
- Whisk until the mixture thickens and coats the back of a spoon (about 10 minutes).
- Remove from heat and whisk in the butter and salt until well combined.
- Cool to room temperature and store in a tightly sealed container in the refrigerator for up to a week.
