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.
- 1¼ 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 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.
- 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 resches this consistency, turn off the heat and add the butter. stir until tbe 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 refrigertator for several weeks.
Your blood orange curd came our so much better than mine! The color of mine was much less vibrant and made me sad.
My blood oranges were really “bloody” like a dark red color so I think that helped!
I adore curds of all types, but I haven’t tried a blood orange version – what a genius move. And yes, I agree that the name, curd, doesn’t do this wonderful creamy stuff justice. I don’t even need a “vehicle” except a spoon – I’ll eat it straight from the jar.
Yum! that looks delicious! I love the gorgeous color 🙂
Lovvve curd! You don’t really see blood orange very often, obsessed!
Blood orange is stunning and delicious- obsessed with this 🙂