This blood orange curd is a citrus lover's dream with its vibrant hue, creamy texture, and bright flavor. Plus it's easy to make, has just 5 ingredients, and is dairy-free.
6tablespoonscold butter, cut into cubesdairy-free or regular unsalted
⅛teaspoonsalt
Instructions
Combine the sugar and zest in a bowl and massage the zest into the sugar with your fingers to distribute the natural oils (flavor) from the orange into the sugar.
Whisk the egg yolks and whole egg in a small saucepan before adding the sugar zest. Whisk until well combined and then stir in the blood orange and lemon juice.
Place over medium-low heat and continuously whisk until you see the curd noticeably thicken and just start to bubble (about 10 minutes).
Remove from the heat and whisk in the butter, a couple of cubes at a time until melted.
Strain through a fine-mesh strainer (this will give it that silky texture) and let cool before storing it in a tightly sealed jar in the fridge. It’ll thicken as it cools.
Notes
How to know when it's done: dip a wooden spoon into the curd and run a finger through it. If you get a super clean line, it's good to go.SUBSTITUTIONS:No blood orange? - use oranges instead - either navel or another variety such as Cara Cara.No organic cane sugar? - use granulated white sugar, but avoid brown sugar as it'll greatly affect the color.Not dairy-free? - use regular, unsalted butter.