Blood orange curd
- March 2013
- Serves 6-10
- Hands-on time 7 mins, oven time 20 minutes
This tangy, citrus curd is the perfect accompaniment to the rose and almond tansy puddings, but it’s also great spread on toast.
- 11.4g (6.6g saturated)
- 26.3g (25.1g sugars)
Based on 10
- 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
- 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.
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.
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