Blood Orange Curd

Serve the curd with scones, use as a dip for shortbread or dollop on angel food cake or make in small prepared pie shells.

1/2 cup sugar
1-1/2 tablespoon cornstarch
1 teaspoon all-purpose flour
Pinch of salt
3/4 cup blood orange juice
Grated zest of 1/2 lemon
1/4 cup fresh lemon juice
2 tablespoons heavy cream

In a 2-quart nonreactive saucepan (off the heat) whisk together the sugar, cornstarch, flour and salt. Slowly whisk in the blood orange juice, lemon zest and lemon juice, blending until there are no lumps.

Set the pan over medium-high heat and stir with a wooden spoon for about 1 minute, then raise the heat to high and stir constantly, bringing the mixture to a full bubbling boil. Still stirring and making sure to reach into the pan's edges, boil for 1 full minute or longer, until the mixture is smooth and thick enough to generously coat the back of a spoon. Remove from the heat, beat in the cream and set aside to cool. Pour into prepared small pie shells. Refrigerate.

Adapted from "Pie in the Sky" by Susan Purdy

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