Sour Orange Curd
In a double boiler, whisk 3 large eggs (or 6 is you are using eggs from my coop), 3/4 cup white sugar ( the sugar also helps to really break up the egg for a smooth curd), whisk until smooth then add 1/3 cup sour orange juice (or any unsweetened citrus juice), 4 tablespoon unsalted butter, and 1 teaspoon zest from the fruit you are using. Whisk on and off until thickened and very smooth about 10-15 minutes. Makes 1 pint, it will continue to set in refrigerator, and may be kept kept for 2 weeks. It is so yummy, it will never make it that long . . .
