When you whisk together a simple mixture of butter, eggs, sugar, lemon, and blood orange juices, what you get is a beautiful pink shade of spreadable happiness.
And a stained white shirt.
With the number of aprons I own, there’s really no excuse for that.
We’ve whipped up a couple of batches of blood orange curd in the last month, tempted by the availability and price of blood oranges recently. There are few baked goods that aren’t made better with a dollop of a citrusy curd. Use it to spread on scones, served aside slices of angel food cake, or fill a batch of ordinary white cupcakes with it and watch your guests go crazy over them.
I used the same versatile recipe that I used to make grapefruit curd. And just like the grapefruit, this one won’t thicken with blood orange juice alone – the acidity from lemon juice is required to get that perfectly spreadable texture.
The color of your curd is going to vary, depending on how dark the blood orange juice is from your fruit. The first batch I made was more of warm pink/salmon color. This batch was a very dark pink, almost to the point of looking like melted strawberry ice cream. Both were equally delicious
Blood Orange Curd
Blood orange and lemon juices combine to make a beautiful pink citrus curd.
- 2 eggs
- 1/3 cup sugar
- 1 Tbsp blood orange zest (from 1 orange)
- 6 Tbsp blood orange juice (from 1 orange)
- 2 Tbsp lemon juice
- Pinch of salt
- 1/2 cup butter, cut into 4 pieces
- Whisk the zest, juices, sugar, and eggs in a bowl set over a saucepan of simmering water. Add butter and whisk constantly, until thickened and smooth (a thermometer should read 165-170F).
- Strain curd through a fine sieve set over another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
- Curd will keep 7-10 days in the fridge covered.
Yields: 1 1/2 cups (or 12 2-Tbsp servings)
Estimated time: 20 minutes
Calories: 104.8 | Fat: 8.5g | Fiber 0g | Protein 1.2g | Carbs 6.5g
Weight Watchers PointsPlus: 3