Blood orange curd

Ingredients

Finely grated zest and juice from 2 blood oranges, ½ lemon and ½ orange
225g caster sugar
110g unsalted butter
4 large free-range egg yolks

Ingredients

Finely grated zest and juice from 2 blood oranges, ½ lemon and ½ orange
225g caster sugar
110g unsalted butter
4 large free-range egg yolks

Method

Whisk all the ingredients together in a heatproof bowl. Place the bowl over a pan of gently simmering water (don’t allow the bowl to touch the water) and whisk until thickened, taking care not to overcook or it will curdle. Allow to cool before serving with the puddings.

Method

Whisk all the ingredients together in a heatproof bowl. Place the bowl over a pan of gently simmering water (don’t allow the bowl to touch the water) and whisk until thickened, taking care not to overcook or it will curdle. Allow to cool before serving with the puddings.

delicious. tips

This recipe only uses egg yolks, but leftover whites freeze well for use at a future date. Whisk gently until lightly frothy, then freeze in a small freezer bag for up to 3 months, marked with the date and the number of whites.
Don’t worry if the orange curd seems too runny at first. It will thicken up as it cools.
You can keep any leftovers for up to a week in sterilised jars in the fridge.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine