Here are some simple recipes for luscious blood orange curd and Meyer lemon curd that are sweetened with honey. Without the need for straining!
– 4 tablespoons unsalted butter, cut into small piece – ⅓ cup honey – 4 large egg yolk – 2 large egg – ⅔ cup fresh blood orange or lemon juice (about 4–6 blood oranges or 6–8 lemons). Be sure to zest the citrus before juicing it! – 1 tablespoon finely grated blood orange or lemon zest
Cream butter and honey in a medium bowl until fluffy. Slowly beat eggs in. Add the fresh citrus juice to a medium, non-reactive saucepan.
Stir constantly with a wooden spoon over medium-low heat. I cooked for 5–7 minutes until the mixture thickened and became jelly-like.
Pay attention—this happens quickly! Allow it to simmer, but remove the pan from the heat before it boils. Make sure your finger leaves a clear path on the back of a wooden spoon (it's hot).
Add citrus zest immediately after removing from heat. No straining! Pour the curd into a glass jar(s) and let it cool before covering. Keep curd refrigerated.