THIS CAFE LIFE
Blood Orange Curd
Silky, jewel-toned, and luxuriously tart-sweet, blood orange curd is winter citrus at its most indulgent. Spoon it over toast, swirl into yogurt or on top of Panna Cotta, layer into cakes, or serve alongside shortbread and berries.
Prep Time:
20 Minutes
Cook Time:
20 Minutes
Yield:
2 8-Ounce Jars
Ingredients
1 C. Blood Orange Juice (freshly squeezed)
2 T. Blood Orange Zest
¾ C. Sugar
4 Large Eggs
8 T. Unsalted Butter, cut into cubes
Pinch Salt
Tools We Use →
These aren’t specialty gadgets — they’re the pieces that give you control, silkiness, and consistency.
Glass Jars or Heat-Safe Containers
Curd is poured hot and thick. Glass lets it cool evenly and shows off the color.
Step 1 — Whisk the Base
In a heatproof bowl, whisk together the juice, zest, sugar, eggs, and salt until fully blended.
Step 2 — Cook Gently
Set the bowl over a saucepan of gently simmering water (double boiler). Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, 8–12 minutes. Do not let it boil.
Step 3 — Finish with Butter
Remove from heat and whisk in the butter, one cube at a time, until smooth and glossy.
Step 4 — Strain & Chill
Strain through a fine sieve into a clean bowl to remove zest and any cooked egg. Press plastic wrap directly onto the surface and chill until set.
→ What to do with the peels: Candied Citrus
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