Blood orange curd
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Make the most of this citrus fruit's short season with this sweet and zesty blood orange curd recipe. Use as you would lemon curd; perfect slathered on toast or with cream and meringue for a citrusy twist on a pavlova. For best results use fresh eggs and sharp oranges!
First published in 2019
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Ingredients
Metric
Imperial
Blood orange curd
- 2 blood oranges, juiced and zested
- 3 Freshlay Farms Golden Yolker® eggs, beaten
- 75g of butter
- 175g of sugar
- 1 tsp cornflour
- lemon juice, (optional)
SAVE RECIPE
Method
1
Place the juice of one of the blood oranges in a pan along with the eggs, butter, sugar and cornflour. Set over a low heat
2
Leave to simmer on a very low heat for 8–10 minutes, or until the curd coats the back of the spoon. Be sure to keep the heat low and stir often to stop the eggs scrambling
3
Pass the curd through a sieve, then fold in the zest of both oranges. Add the juice from the second orange bit by bit, tasting as you go until you are happy with the flavour. If your oranges are particularly sweet, you may want to add some lemon juice for a touch of sharpness
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