A couple things:
1- My bright and beautiful blood orange juice faded so much during the cooking stage that I chose to add a few drops of food coloring to brighten in up. This is optional obviously.
2-The original recipe suggests straining the curd through a sieve to strain out the zest and any lumps that may have formed. I skipped this step and we were still thrilled with the results, but a smoother filling may have resulted if I had done so.