1 cup & 2/3 cup blood orange juice
4 eggs
2 egg yolks
1 cup & 1/2 cup sugar
4 Tbs. butter
zest and segments from 2 blood oranges
4 biscuit-sized lemon (or chocolate) cake circles, cut
in half horizontally

Put 1 cup water in sauce pan over low-heat. In a small mixing bowl, add 2/3 cup blood orange juice, eggs and egg yolks and 1/2 cup sugar. Place bowl over pot and whisk thoroughly. Cook curd until very thick, whisking occasionally. This will take between 1-1 1/2 hours. Scrape sides and make sure curd doesn't get too hot (some small chunks are OK). Place butter
and zest into another bowl. Put curd through strainer or cheesecloth into butter bowl. Mix together. Place plastic wrap directly on curd and refrigerate.

Meanwhile... put 1 cup blood orange juice and 1 cup sugar in a small pot. Simmer until sugar dissolves and is syrupy, about 20-30 minutes. Let cool. Poke holes in the cakes with a toothpick or skewer. Pour a small amount of the syrup on the cakes. Spread some curd on the bottom piece of cake. Stack top of cake on. Spread with curd. Arrange segments on top. Serve. Mix together all the above ingredients.