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Blood Orange Curd

5 from 4 votes
Jars of blood orange curd and a bowl of juiced blood oranges.
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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
 

  • ½ cup organic cane sugar or substitute, see notes below
  • 2 tablespoons blood orange zest
  • 3 large egg yolks
  • 1 large whole egg
  • ½ cup blood orange juice
  • 2 tablespoons lemon juice
  • 6 tablespoons cold butter, cut into cubes dairy-free or regular unsalted
  • teaspoon salt

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.