Blood Orange Curd Made the Easy Way

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.

This method is quite simple, but does require the use of a food processor to blend the zest with the sugar smoothly.

How to serve Blood Orange Curd

Orange Curd can be used in so many ways, including eating it right off the spoon (oops that was supposed to be a secret) A few suggestions:

• fill some cookie cups
• spread it on some cookies like sugar cookies, graham crackers, lady fingers
• fill a layer cake
• spread it on top of a cake then top with some whipped cream
• spread it on some puff pastry sheets and bake
• spread on crepes or Dutch Baby pancakes
• fill thumbprint cookies
• top cheesecake

Ingredients for Blood Orange Curd

Just a few simple ingredients is all you need for this recipe: eggs, butter, sugar and oranges.

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 a lemon for example.

Recipe

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Ingredients

 

• 2-3 blood oranges
• ¼ cup sugar
• 3 tablespoons butter
• 2 eggs

Instructions

 

• 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 ½ 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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