Blood Orange Curd
This simple blood orange curd recipe allows you to enjoy the sweet flavor of blood oranges long after the season is over.
Ingredients
- 2 tablespoons blood orange zest (from 2 oranges)
- ½ cup blood orange juice (from 3 oranges)
- 1 tablespoon lemon juice
- ¼ cup superfine sugar
- 3 large egg yolks
- 1 large egg
- Pinch salt
- 3 tablespoons unsalted butter cut into small cubes
Instructions
- In the top of a double boiler, whisk the orange zest, orange and lemon juice, and sugar together until the sugar dissolves.
- Whisk in the egg yolks, whole egg, and salt.
- Set the double boiler over medium heat and cook, whisking constantly until the curd is thickened enough to coat the back of spoon and the temperature reaches 185°F (85°C), 6 to 8 minutes.
- Remove the top of the double boiler from the base and whisk in the butter, one cube at a time, waiting until each one is melted before adding the next.
- Pour the curd through a fine mesh sieve into a clean bowl.
- Transfer the strained curd to a sterilized jar, cover with a lid and store in the fridge for up to 2 weeks or in the freezer for up to 6 months.
Notes
- Straining the curd--To strain the curd, pour it into the fine mesh sieve. When it stops flowing easily, use a spatula to gently scrape around the inside. This will help to move the solids around and allow the liquid to pass through.
- Don't overcook--The curd may seem thinner than you'd expect after cooking. It will continue to thicken as it cools. Don't attempt to thicken it by cooking it longer. This will result in an overly thick curd.
Nutrition
Serving: 2tablespoonsCalories: 99kcalCarbohydrates: 8gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 113mgSodium: 43mg
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