Blood Orange Curd
A delicious blood orange curd made with blood oranges, grapefruit and lemon – perfect for serving on cakes, porridge or toast.
- 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.