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+ servings
Blood Orange Curd
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
A vibrant and fresh blood orange curd recipe.
Recipe Type: Dessert
Makes: 2 cups curd
Author: Brooklyn Supper
Ingredients
  • zest of 3 blood oranges plus 1/2 cup freshly squeezed juice
  • zest of 1 lemon plus 2 tablespoons freshly squeezed juice
  • 6 egg yolks
  • 1/2 cup sugar
  • pinch sea salt
Instructions
  1. Set a heavy-bottomed saucepan over medium-low heat (or use a double boiler). Add zest and juice and heat, stirring often, until steamy. In a small bowl, whisk to combine yolks, sugar, and sea salt. Whisking constantly, add several tablespoons of steamy juice to yolk mixture to temper eggs. Continue adding juice and whisking until you've added it all. Pour mixture back into saucepan, whisking as you go. Edge heat to low, and cook, stirring constantly, 5 - 7 minutes, or until the bottom of the pan is visible with each stir.
  2. If eggs cook up or clump too much, push hot mixture through a mesh strainer.
  3. Spoon into a glass jar, let cool, then cover and set in the fridge. Curd will keep well in the fridge for 1 - 2 weeks.