Hibiscus Citrus Curd

Hugo Bolanos of Hotel Bel-Air

16 oz. The Perfect Purée Sweet Hibiscus, thawed
12 eggs
4 oz. of lemon juice
3 cups of sugar
Zest of 5 lemons
24 oz. of (rendered leaf lard)
1. Combine sugar and lemon zest in metal bowl (non-reactive) over a water batch that is full but not touching the bowl. You want the zest to combine with the sugar to get a strong lemon fragrance and release the oils from the lemon skin. This takes about 5 minutes.
2. Add the hibiscus puree, lemon juice and eggs. Cook while continually whisking to reach a temperature of 180 degrees. The liquid in the bowl will begin to get airy in the beginning and get thicker and thicker. Once its reach the temperature of 180 degrees remove from heat and cool down to 140 degrees.
3. Once temperature of 140 is reached you may begin to add the slightly chilled to room temp rendered pork lard (mangalitsa is best). Chill once all the lard has been completely incorporated.