Blood Orange Curd

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Recipe makes about 1 1/2 cups of blood orange curd.


1/3 cup granulated sugar
1/3 cup blood orange juice
1/4 cup lemon juice
3 large eggs (entire egg)
3 egg yolks (save the whites for something else)
1 stick unsalted butter, cubed
1 Tbsp blood orange zest

To make the curd
1. Heat a cook pot of water that you'll use to create a double boiler, similar to melting chocolate.
2. In a heat proof glass bowl, add the first 5 ingredients. I like to separate the eggs to carefully monitor for eggshells.
3. Over medium heat cook the curd filling for approximately 12-15 mins, stirring the entire time. The curd will thicken as it cooks and it's done when it's thick enough to coat the back of a spoon.
4. Remove from the heat and add the cubed butter. Stir until melted.
5. Add the blood orange zest and stir until combined.

Allow the curd to cool completely before use, unless baking in a pie or tart shell.

Store the curd in an air tight container. Alternatively, store the curd in a bowl and cover with plastic wrap touching the top of the curd. You want to limit the air exposure to the curd to keep it fresh.

Original recipe.


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