Blood orange curd is a sweet, citrusy jar of heaven perfect for topping on toast or scones, swirling in ice cream, or adding to your favorite cupcakes and doughnuts. This simple recipe works for any type of citrus you have on-hand!
I am obsessed with curd. I hate the name. Curd. But behind that name is a smooth, creamy, and intensely flavorful bit of deliciousness that I could eat by the spoonful. I don't know what it is, but there is nothing better than slathering a big spoonful of blood orange curd on shortbread while sitting down to a great book and a big cup of tea.
Those are the best moments, don't you think?
Lemon curd is one of my favorites, but this blood orange curd is something special. It is naturally sweeter and somehow creamier. It has this beautiful pink color that brings a smile on my face whenever I open the refrigerator.
I wanted to be sure I shared this blood orange curd recipe with you now because we are going to use this curd in a recipe coming up soon. So go ahead and make this curd now and try not to eat it before the next recipe.
Blood Orange Curd
- 1 ¼ cup of blood orange juice about 5 - 6 blood oranges
- zest of 4 blood oranges
- ⅔ cups of sugar
- 5 egg yolks
- ¼ cup lemon juice optional
- ¼ teaspoon salt
- 7 tablespoons unsalted butter
- In a saucepan, heat the blood orange until it reduces to about ⅔ cup of juice.
- Mix the zest, eggs and the sugar in a separate bowl and beat well until the mixture is lighter in color.
- Slowly pour the blood orange juice and lemon juice (if using) into the egg mixture, beating the eggs constantly as you do so. Sprinkle in the salt and mix in.
- Transfer the egg mixture into the saucepan.
- Bring the saucepan onto the stove over medium-low heat (or over a double boiler) and mix constantly with a wooden spoon until the mixture thickens. You should be able to leave a trail when you run your finger down the back of your spoon. The temperature of the curd should reach about 170 degrees F.
- Once it reaches this consistency, turn off the heat and add the butter. stir until the butter melts and incorporates into the curd.
- Take the mixture and push through a strainer into a container. discard whatever remains in the strainer.
- Allow the mixture to reach room temperature, then cover tightly and store in the refrigerator for several weeks.