Homemade Blood Orange Curd from Scratch
A delicious homemade sweet spread to enjoy at home or to gift
We are coming to the end of the citrus season and soon it will be all about strawberries, raspberries and cherries :) To be honest, I cannot wait! I absolutely love summer and all summer and autumn produce. But before we get there, there is one more recipe joining the long list of citrus recipes this year and that is my Blood Orange Curd. If you missed some of the other recipes, I will give them another minute in the spotlight by mentioning them here for you. Super Creamy Lemon Cheesecake with Meringue Cloud, Homemade Creamy Lemon Curd from Scratch, Mandarin Orange Upside Down Cake, Homemade Lemonade, Sweet Fig Bread with Blood Orange Icing, Winter Citrus Salad, Homemade Blood Orange Lemonade, Blood Orange Coconut Cake. Oven Baked Lemon and Blueberry Donuts and Winter Flavor Tea. Quite a long list, huh? I got a lot of inspiration from citrus fruit this season and all these recipes are so great and yummy, I would recommend every single one of them :)
I know from experience that lemon curd is not everyone´s cup of tea and so I think there needs to be some option available. My blood orange curd a great option for those who don´t like lemons and therefore also are not big fans of lemon curd. This blood orange curd tastes the perfect amount like blood orange and is not too sour nor too sweet. You can make it runnier the way I did in my recipe or you can add some extra butter and make it very thick and creamy. Either way it is a perfect spread to use for filling cakes and macarons, or enjoy for breakfast with some toast or pancakes.
Another great thing about this blood orange curd is that it freezes perfectly and does not lose in taste or texture once being defrosted. So don´t worry if you have made a big batch and cannot manage to finish it withing two weeks time, transfer it into a freezer safe container and store up to a year.
Step by Step Video
Homemade Blood Orange Curd
Great alternative to the more common Lemon Curd
6 large egg yolks (~120g)
200g fresh strained blood orange juice (2-3 blood oranges)
150-200g soft butter
Wash the blood oranges well and press the juice from them. I suggest to weigh the juice as blood oranges can vary highly in size and that will also affect your results.
In a small pot beat the egg yolks shortly with a whisk. Add the sugar and mix until combined.
While mixing add the strained blood orange juice and continue mixing until all well combined.
Transfer the pot to a stove and start heating on medium heat while mixing continuously. Use a thermometer and heat the mix until it reaches 85°C. Then remove from heat and transfer into another bowl to speed up the cooling process. Again using a thermometer allow the mix to cool to 50°C.
Once it has cooled to 50°C add the butter and mix it in with an immersion blender until smooth and glossy. If you want to have a really thick blood orange curd you can add 200g butter or more, if you prefer it to be runnier then add only 150g. In both cases the blood orange curd will look very runny right after mixing in the butter, it will thicken up once it has had time to cool in the fridge.
Transfer the still warm blood orange curd into clean jars (two 200ml jars) and allow to cool completely in room temperature before storing it in the fridge.
Store the blood orange curd for up to two weeks in the fridge. This blood orange curd can also be frozen and it defrosts perfectly without the defrosting affecting the structure or the taste. Freeze for up to one year.