Blood Orange Curd
A delicious blood orange curd made with blood oranges, grapefruit and lemon – perfect for serving on cakes, porridge or toast.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
- 2 blood oranges zest and juice
- 1 pink grapefruit zest and juice
- 1/2 lemon zest and juice
- 225 g caster sugar
- 110 g unsalted butter melted
- 6 egg yolks
Whisk all the ingredients together in a heatproof bowl, then place it over a pan of gently simmering water (make sure the bowl doesn't touch the water).
Continue stirring until your curd has thickened. Don’t worry if the curd seems a little runny – it'll thicken up as it cools. N.B. The mixing is crucial to avoid it curdling or becoming lumpy. Pour into sterilised jars, seal and keep in the fridge for up to one month.
Keyword curd, eggs, grapefruit, lemon, orange, sugar