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
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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