Blood Orange Curd

Make your favorite citrus season last a little longer by turning it into curd. Try this blood orange curd or make it with your citrus of choice!

Spring is finally creeping in, complete with plenty of rain to get things growing. One downside to the end of colder weather however is the end of prime blood orange season. Ever since discovering the alternate world of citrus full of more than just “regular” limes, lemons, and oranges, I’ve looked forward to blood orange and meyer lemon season every year. And cara cara oranges, those are also fantastic.

In an effort to make the season last a bit longer I have previously made meyer lemon curd, so this time I turned it over to the blood oranges. While juicing the oranges I was super excited to see the beautiful, dark red juice and had visions of what it would look like when it turned into curd. Unfortunately that vibrant color faded away in the process, but thankfully the flavor did not. I’m not sure why the color faded here but not for my blood orange curd tart, though…

One year ago: Pig Cupcakes

Two years ago: Dark Chocolate Peanut Butter Half & Half Cookies

BLOOD ORANGE CURD

Makes about 1-1/2 cups

Ingredients:

1/2 cup blood orange juice

1 Tbsp blood orange zest

1/2 cup sugar

2 eggs

1/2 cup (1 stick) unsalted butter, cut into 4 pieces

Directions:

1. In a medium heatproof bowl, whisk the lemon juice, zest, sugar and eggs together until well combined. Add the butter and set the bowl over a saucepan of simmering water. Cook, whisking almost constantly, until the curd has thickened and registers 160 F on an instant read thermometer.
2. Strain through a fine mesh strainer into a second heatproof bowl. Allow to cool slightly, then press a piece of plastic wrap against the surface and store in the refrigerator. The curd will keep for a week.

Source: Adapted from Meyer Lemon Curd.

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