Best Blood Orange Curd

Have you ever tried the Best Blood Orange Curd?

Let me tell you, it is an absolute citrus lover’s dream come true!

Bursting with tangy, vibrant orange flavor, this luscious and velvety curd will transport your taste buds to a sunny orchard in full bloom.

It has a creamy and amazing taste that will leave you wanting more.

My simple step-by-step recipe will guide you through the process of making this orange curd, making it easy and hassle-free.

The best part is that you can store it in the refrigerator and enjoy it straight from the jar with a spoon.

Best Blood Orange Curd - VIDEO RECIPE

Each spoonful is like a symphony of zesty notes dancing on your tongue, leaving you craving for more.

This citrus cream is commonly used in sweet pastries and desserts.

It can be used as a filling for pies, tarts, cakes, and cookies.

You can even use it to fill these Simple Puff Pastries or create a delightful Pavlova dessert by pouring it on top of a meringue base.

Best Blood Orange Curd - VIDEO RECIPE

The cream has a delicate and silky texture with pleasant citrus notes.

The texture is incredibly smooth and creamy, with just the right amount of richness that melts in your mouth.

The natural red hue from the blood oranges adds a beautiful touch when used as a filling in pies and cakes.

It’s a fabulous treat that is not only easy to prepare but also perfect for sharing with your loved ones.

Best Blood Orange Curd - VIDEO RECIPE

The Best Blood Orange Curd is a citrus custard that is perfect for creating amazing desserts.

The combination of cornstarch and egg yolks helps thicken the orange cream, resulting in a delightful treat.

The addition of butter gives the curd a special delicate texture and a pleasant creamy taste.

It’s the perfect balance of sweet and tart, making it versatile for any dessert or breakfast treat—it’s like sunshine in a jar!

So why not give this orange curd a try?

It’s a casual and enjoyable treat that will surely impress your taste buds and those around you.

how to cook Best Blood Orange Curd?


Апельсиновый курд 5

To start, grab a fine grater and zest one blood orange. Then, squeeze the juice out of 2-3 blood oranges.

TIPS: Looking to get every last drop of juice from your blood oranges? Well, you’re in luck! There are a couple of handy methods you can try. First off, if you happen to have a citrus juicer, that’s the way to go. It’s super convenient and ensures you get the most juice out of your oranges. But fear not if you don’t have one! A simple fork can do the trick too. Just poke and twist it into the orange flesh, and voila! You’ll have some freshly squeezed juice in no time.


Апельсиновый курд 4

Make sure to strain the juice through a fine sieve to get rid of any pulp.


Апельсиновый курд 3

In a medium bowl, whisk together some sugar, cornstarch, and the orange zest. Gradually add the orange juice and lemon juice, and give it a good stir.

TIPS: When you’re making curd, it’s crucial to stir the mixture until the starch is completely dissolved. This way, you’ll end up with a nice, thick curd without any annoying lumps. Trust me, it makes all the difference!


Апельсиновый курд 2

Now, it’s time to add the egg yolks to the sugar-orange mixture and whisk until everything is nice and smooth.


Best Blood Orange Curd - VIDEO RECIPE

Next, finely chop up some butter and add it to the sugar-egg mixture.


Best Blood Orange Curd - VIDEO RECIPE

Place the bowl over a pan of simmering water and cook the orange-egg mixture over medium heat for about 15-20 minutes. Keep stirring occasionally until it thickens up. Once it’s done, take it off the heat.

TIPS: To properly create a water bath (a pan of simmering water), place the bowl on a saucepan with gently simmering water. Make sure the bottom of the bowl doesn’t touch the water.


Best Blood Orange Curd - VIDEO RECIPE

Now, strain the curd through a fine sieve to get rid of any lumps. Give it a good whisk for about a minute, and let it cool down to room temperature.

TIPS: Got some leftover curd that you want to save for later? No problem! Just grab a glass jar, pour the curd in, and seal it with a lid. Pop it in the fridge, and it’ll stay fresh for whenever you’re ready to use it. Easy peasy!


Best Blood Orange Curd - VIDEO RECIPE

Once it’s cooled, cover it with cling film, making sure it touches the surface of the curd. Pop it in the fridge and let it cool completely and thicken up.

TIPS: Nobody likes a film forming on their curd, right? To avoid this pesky issue, make sure to cover your curd properly. Whether it’s with a lid or some plastic wrap, just ensure that no air can get in and create that unwanted film. Your curd will stay smooth and delicious!


Best Blood Orange Curd - VIDEO RECIPE

And there you have it! You can transfer the Best Blood Orange Curd to a jar or use it as a creamy topping for cakes, pies, and pastries. Enjoy!

TIPS: If you’re wondering how long you can store curd, the answer is simple. Keep it in the fridge, but don’t let it hang around for more than a week. After that, it’s best to bid farewell to your curd and make room for some fresh goodies.

Best Blood Orange Curd


  • Sugar – 1/2 cup (100 g)
  • Egg yolks – 2 pcs. (40 g)
  • Butter – 1/3 cup (80 g)
  • Corn starch – 2 tbsp. (16 g)
  • Blood orange juice – 2/5 cup (100 g)
  • Lemon juice – 2 cup (30 g)
  • Blood orange zest – 2 tsp. (8 g)

Cooking steps:

  1. Using a fine grater, remove the zest from 1 orange, squeeze the juice from 2-3 oranges. Strain the resulting orange juice through a fine sieve.
  2. In a medium bowl, whisk together sugar, cornstarch and blood orange zest. Gradually add orange juice and lemon juice and stir. Add egg yolks, whisk until smooth. Add finely chopped butter.
  3. Place the bowl over a pan of simmering water so that the bottom of the bowl does not touch the water. Cook the orange-egg mixture for 15-20 minutes over medium heat until thickened, stirring constantly. Remove from heat.
  4. Strain the resulting curd through a fine sieve, then whisk for 1 minute, cool to room temperature.
  5. Cover the cooled curd with cling film in contact and put it in the refrigerator until completely cooled and completely thickened.


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