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.

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.

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Blood Orange Curd

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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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