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.
[clickToTweet tweet=”Blood Orange Curd is a creamy citrus packed spread with a pinkish orange hue, perfect for use as a pie, cake or cookie filling. #orangecurd #recipes #bloodorange” quote=”Blood Orange Curd is a creamy citrus packed spread with a pinkish orange hue, perfect for use as a pie, cake or cookie filling. ” theme=”style2″]
Blood Orange Curd
- 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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