Heat the pomegranate juice in a saucepan until it is reduced to about 1 cup (this intensifies the flavor and color!)
Whisk the molasses, sugar and egg yolks together until light in color. Whisk in the pomegranate juice, lemon zest, and salt and put on a double boiler.
Cook while stirring constantly while the mixture thickens. You will know it is finished once the mixture coats a spoon and you run your finger down the back of the spoon and leave a trail. Stir in the butter.
Remove the curd and push through a fine mesh strainer. Place in a jar and allow to cool completely before placing in a refrigerator.
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