This Blood Orange Curd is a creamy pink treat perfect for filling pies, cakes and a variety of other desserts. And it is so easy to make at home.
Many curd recipes call for egg yolks only, but I stole a page from Ina Garten and used whole eggs. Not that separating eggs is hard, but one less step is always a bonus.
You can make this with other citrus fruit, but you may want to increase the sugar a bit. Blood oranges are one of the sweetest oranges so I didn’t need as much sugar as you would with lemon.Blood Orange Curd is a creamy citrus packed spread with a pinkish orange hue, perfect for use as a pie, cake or cookie filling. Click To Tweet
- 2-3 blood oranges
- 1/4 cup sugar
- 3 tablespoons butter
- 2 eggs
Using a vegetable peeler, remove the zest from 1 of the oranges, being careful to avoid the white pith. Juice the oranges to get approximately 1/2 cup juice.
Put the zest in a food processor fitted with the steel blade. And pulse to mince.
Add the sugar and pulse again until the zest and sugar are mixed together.
Add the butter and pulse to combine. Add the eggs, 1 at a time
Pour the mixture into a medium saucepan and stir in the blood orange juice.
Cook over low heat until thickened, about 10 minutes, stirring constantly.
Remove from heat and cool or refrigerate.
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