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Blood orange curd

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 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Servings 2 jars


  • 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.
    http://thewhiterosedentalpractice.co.uk/2017/12 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