Yield- 2 cup

Ingredients

1 cup lemon juice (we used Meyer Lemons)
3/4 cup blood orange juice
1-1/2 cup palm sugar or beet sugar
2 Tablespoon fresh orange zest
1 Tablespoon fresh lemon zest
1/4 teaspoon sea salt
3 Tablespoon coconut milk
3 Tablespoon tapioca starch dissolved in 3 Tablespoon water
2-1/2 Tablespoon coconut oil, divided

Method-

1. In a small saucepan over medium heat, combine the lemon juice, orange juice, sugar, lemon and orange zest, and salt stirring well until the sugar dissolves.
2. Add the tapioca starch mixture and stir in the coconut milk. Stir constantly, cooking until the mixture thickens and you see a few bubbles on the surface, about 6 minutes.
3. Add the coconut oil and stir constantly until the mixture thickens.
4. Transfer the mixture to a heat proof dish and cover with plastic wrap.
5. Let cool for 1-2 hours.

This delicious citrus flavor is wonderful on tarts and pies. Stir a spoonful in oatmeal or spread on toast. Fold chilled coconut whip cream into curd and sprinkle with toasted nuts. Store in mason jars.