Blood Orange Curd

adapted from SSP's Lime Curd recipe 

makes about 1 1/4 cups

 2 large eggs

3 egg yolks
1/3 to 1/2 cup (63g to 96g) of sugar (I used 1/3 cup (63g) in recipe above)
Zest of 1 blood orange
Zest of 1 lemon (optional)
Juice of 1 lemon
1/2 cup (0.118L) of fresh blood orange (2 to 4 according to their size)
4 tablespoons (1/2 sticks) unsalted butter, cut into small pieces


Whisk the eggs and sugar in saucepan until a light lemony color.  Alternatively this can be done in a stand mixer and then added to the saucepan. This will take a minute or two in the mixer and more if doing by hand.  Add in the zest, lemon and blood orange juice and pieces of butter.

Place saucepan over medium heat and constantly whisk mixture until it starts to thicken.  It should coat the back of a spoon.  Allow it to come to a simmer for a couple of seconds and remove from heat.  Cool to room temperature.  Place curd in a container and chill in the frig. It will thicken more as it cools down.

Notes on all curds:  Excellent as a spread for toast or topping for pound cake or cheesecakes.  Use as fillings for cakes, pies, cookies and tarts.  A couple of tablespoons can flavor whipped cream or icing.  Use your imagination. 
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