Blood Orange Curd

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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My Blood Orange Curd is smooth, full of vibrant flavour and so easy to make. We use egg yolks to help set the curd, along with butter which also provides a lush, creamy silkiness. With a short season of availability, their glorious colour and their unique, almost raspberry-like flavour, this is a great way to make the most of beautiful blood oranges.

Round glass dish of blood orange curd, sitting on a small white plate, with a spoon sitting in curd.

Jump to:

Why you’ll love this recipe:
What is a fruit curd?
Ingredients in this recipe:
Step by step instructions:
Tips for success and FAQs:
How can I use leftover egg whites?
Serving suggestions:
More delicious recipes for you to try:
Blood Orange Curd

Why you’ll 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.

You’ll love the Blood Orange Curd because:

This easy recipe is ideal for beginner cooks as well as those more experienced.
You need just four ingredients to make this curd.
The flavour is bright and tangy.
There are so many ways to use the curd. It is delicious on scones, toast, to fill tarts or sponge cakes or served with pancakes.

What is a fruit curd?

Fruit curd is a sweet spread of English origin, often made with citrus fruits, but may also be made from other fruits, such as berries, mango or passionfruit. It contains few ingredients; generally, eggs or egg yolks, sugar, fruit juice, zest and butter. Suggestions for ways to use it are listed below.

Many of us are familiar with Lemon Curd. One of the most popular ways to use it is in the popular Lemon Meringue Pie.

You may think that curd is difficult to make, but that is not the case. We’ll show you how easy it is with this simple recipe for Blood Orange Curd.

Homemade curd is vastly superior to the shop-bought product. Further, as with everything you make yourself, you control the quality of the ingredients and know that there are no unnecessary additives.

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 – the recipe includes both the freshly squeezed juice and finely grated zest. Be sure to zest the oranges before extracting the juice.

Egg Yolks – helps to set the curd. 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 – dissolves more readily than granulated sugar, but you can use granulated if you prefer.

Unsalted Butter – provides richness, flavour and a creamy texture, as well as assisting with setting the curd. For those who are lactose intolerant, a non-dairy spread is an alternative, but the curd will have a softer set.

Step by step instructions:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Steps 1-2 of preparing this recipe - egg yolks and sugar being mixed in a bowl, and all of the ingredients in a saucepan.

1 – Whisk the egg yolks and sugar:
In a bowl, whisk the egg yolks and sugar together until combined.

2 – Add to a saucepan:
Add the egg yolk and sugar mixture to a medium size saucepan along with butter, the blood orange zest and juice.

Steps 3-4 of preparing this recipe - the mixture once cooked, and a spoon with some curd to show the consistency.

3 – Cook the curd:
Over low heat, heat all the ingredients until the butter melts and the sugar dissolves, whisking constantly.

4 – Remove from the heat:
Whisk until the mixture just comes to simmering point. As soon as the bubbles appear, remove the saucepan from the heat.

Transfer the cooled curd to sterilised jars, seal and refrigerate them.

Glass jar of blood orange curd, with a spoon lifting some out.

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.

Use a whisk to stir the curd as it makes it easier to get into the edges of the saucepan. Whisk frequently. This will ensure that the Blood Orange Curd is creamy and smooth.

How long does the Blood Orange Curd last?

The curd will keep, stored in the refrigerator, for one week.

Can it be frozen?

Yes, it can. If you plan to freeze some of the curd, you may wish to use small freezer-safe plastic containers or sterilised jars. Be sure to label and date the containers as it can be difficult to identify items once frozen. As liquids expand when frozen, leave a gap between the curd and top of the jar of about 1 ¼ cm (½ inch). To maintain the fresh flavour, I recommend storing the curd in the freezer up to 3 months. When you remove it from the freezer, it is best to defrost it in the fridge. Depending on the size of the container, it may take 24 hours.

Why did my curd split?

The most likely reason that your curd appears split is that the cooking temperature was too high, and the egg has partially scrambled. You will get a smooth, creamy curd if you frequently whisk it over low heat.

Why does the colour of different batches of curd differ?

The colour may vary for two reasons. Firstly, the colour of blood oranges ranges from a deep red to orange flesh with red tinges. As well, it may also be due to the colour of the egg yolks which can range from pale yellow to almost orange. However, the colour will not have any impact on the taste.

How can I use leftover egg whites?

There are several suggestions below for ways to use the egg whites, but if you prefer to use them later, you can freeze them. Add the whites to freezer-safe containers, 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 an airtight container or zip-lock bag.

Try some of these recipes to use up your leftover egg whites:

Glass jar of blood orange curd, with a spoon sitting in jar.

Serving suggestions:

Blood Orange Curd can be enjoyed in many ways, such as:

A filling for layer cakes, or as a filling in butterfly cakes.
Spread on scones.
To top pavlova or meringue nests.
Simply spread on toast for a luxurious start to the day.
Drizzled over Vanilla Ice Cream.
A swirl through Greek yoghurt.

Or tie a pretty ribbon around a jar and give it as a gift. It is always greatly appreciated.

More delicious recipes for you to try:

Making homemade curds, preserves and jams is a great way to use seasonal produce. Here are some more of our favourite recipes for you to try, featuring citrus fruits:

I hope you will enjoy this delicious Blood Orange Curd. Simple to prepare, and with so many uses, this is a recipe I hope you’ll make for years to come. Be sure to let me know in the comments below when you have given it a try!

Alex xx

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