My Blood Orange Curd is smooth, creamy and so easy to make. The simple method of making this curd produces rich, silky-smooth curd.
Why we love this recipe:
The curd is so easy to make. You don’t need any special equipment, nor is there is a requirement for a double boiler. You simply add all the ingredients to the saucepan and cook gently over direct heat.
It takes just minutes for the curd to cook and then you are only limited by your imagination in the ways to use it.
With their short season, their glorious colour and their unique, almost raspberry-like flavour, I like to use blood oranges in as many ways as possible and I can never resist making a curd.
Curd can be made from all varieties of citrus along with many other fruits. Passionfruit and mango curds are delicious and berries are also often used.
The basic ingredients are always eggs/egg yolks, sugar and fruit juice. Butter is most often added to assist with setting the curd. Also, it provides a lush, creamy silkiness.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Blood Oranges – I have used locally grown blood oranges. The recipe includes both the freshly squeezed juice and zest.
Egg Yolks – This recipe uses only the yolks from large, free-range eggs, resulting in a curd which is silky-smooth and rich in flavour. See below for some ideas on how to use your leftover egg whites!
Caster/Superfine Sugar – I use caster/superfine sugar as it dissolves more readily than granulated sugar.
Butter – Most curd recipes rely on butter to assist with setting. As well, it provides richness, flavour and a creamy texture. For those who are lactose intolerant a non-dairy spread is an alternative but the curd will be a little softer.
Step by Step Instructions:
To begin, I whisk the egg yolks and sugar together until they are just combined. Then, I add them to a saucepan. Next, I add butter, the blood orange zest and juice.
Over medium heat, I bring all the ingredients to a simmer and whisk frequently. As the curd nears boiling point and bubbles appear, I remove the saucepan from the heat.
Finally, after cooling, I transfer the curd to sterilised jars, seal and refrigerate them.
Tips for Success and FAQs:
It is necessary to use a non-reactive saucepan. Non-reactive saucepans are those which are made from stainless steel, glass, ceramic or enamelled cookware. Aluminium, copper and iron pans are reactive. Acidic foods, such as citrus fruits, may discolour and take on a metallic taste if cooked in these pans.
Whilst some recipes recommend a wooden spoon to stir the curd, I prefer to use a whisk. Using a whisk makes it easier to get into the edges of the pan. The curd is prone to sticking so it is necessary to whisk almost constantly. This will ensure that the curd is creamy and smooth.
If you don’t stir enough or if you attempt to cook the curd over a high heat you may end up with specks of scrambled egg in your curd.
In addition, the zest should be extremely fine, unable to be detected. For this, you will need a very sharp, fine grater and ensure that you only grate the surface of the orange and not go deeper to the white pith.
This is generally due to the colour intensity of your egg yolks. The paler the yolk, the paler your curd will be. For instance, with this Blood Orange Curd, my free-range eggs had yolks with vibrant, yellow yolks. This has slightly altered the vibrant colour of the blood orange juice making the curd a dark peach shade. However, the colour will not have any impact on the taste.
Cook the curd, stirring constantly, until it is just below boiling point and small bubbles begin to appear. The curd will thicken as it cools.
To prevent a skin forming on the curd as it cools, I stir it regularly.
The curd will keep, stored in the refrigerator, for two weeks.
Ways in which to use the Blood Orange Curd:
Blood Orange Curd can be enjoyed in many ways. It is a delicious filling for layer cakes, as a filling in butterfly cakes, spread on scones, to top pavlova, or, simply, spread on toast for a luxurious start to the day.
It is also delicious layered on top of some cream filled meringues.
I also like to swirl it into some Greek yoghurt or drizzle over Vanilla Ice Cream. As well, little jars of this delicious curd make lovely gifts.
Other sweet recipes featuring citrus fruits:
- Classic Lemon Curd
- Creamy Lemon Pie
- Key Lime Pie
- Quick and Easy Lemon Ice Cream
- Three Ingredient Lemon Marmalade
- Gluten-Free Lemon Madeleines
- Brandied Oranges
- Belgian Lemon Tea Cake
What to make with the leftover egg whites:
Alternatively, freeze the whites for future use. Add the whites to containers suitable for the freezer. Seal the container tightly and label with the date, the number of egg whites and then freeze.
Or, freeze individual egg whites in an ice cube tray. When frozen, transfer the whites to a container or zip-lock bag.
Please let me know in the comments below if you make this Blood Orange Curd. I hope you will enjoy it as much as we do!
Blood Orange Curd
- 8 egg yolks See Note 1 and 2
- 1 cup (220 g) superfine/caster sugar See Note 2
- 1/2 cup (125 g) unsalted butter
- 4 tsp finely grated blood orange zest, loosely packed See Note 4
- 200 ml (3/4 cup + 1 tsp) strained blood orange juice
- Add the egg yolks and sugar to a medium-size bowl – See Note 2.
- Whisk the egg yolks and sugar together until well combined.
- Tip the whisked yolks and sugar into a heavy-based, non-reactive saucepan – See Note 3. Add the butter, zest and juice to the pan.
- Place the saucepan over medium heat and, using a whisk, stir constantly until the mixture just comes to simmering point. As soon as the bubbles appear, remove the saucepan from the heat. Stir for a minute or so. The curd will thicken as it cools. Stir occasionally as the curd cools to prevent a skin forming.
- Transfer to sterilised jars (See Note 5) while the curd is still slightly warm. When the curd is cold, add the lids and seal well.The Blood Orange Curd will keep for 1 – 2 weeks if well sealed and refrigerated.
- When separating the eggs it is important to remove as much of the white as possible so that it does not leave white specks in the curd.
- Do not add sugar to yolks and leave to stand. The sugar changes the chemical structure of the eggs and “cooks” the yolk. So, once you add sugar to the yolks, be sure to mix right away for a smooth and creamy result.
- Non-reactive saucepans are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as lemons, may take on a metallic taste and discolour if cooked in such pans.
- The number of blood oranges you use may vary, depending on how much juice they contain.
- Choose small glass jars with an airtight lid. Wash the jars and lids either in the dishwasher or with hot soapy water and rinse well. Place the jars into an oven which has been preheated to 130 Degrees C/270 Degrees F. Place the jars into the oven for at least 20 minutes. Remove the jars and leave to cool a little before adding the curd. The jars and curd should both be slightly warm.
- The Nutritional Information is based on one whole jar, which equates to about 500ml/2 cups of blood orange curd.