Ingredients
Citrus
- Zest of 3 blood oranges
- 1/2 cup freshly squeezed blood orange juice
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
Egg Mixture
- 6 egg yolks
- 1/2 cup sugar
- Pinch of sea salt
Instructions
- Heat Juice and Zest: Set a heavy-bottomed saucepan over medium-low heat or prepare a double boiler. Add the blood orange zest and juice along with the lemon zest and lemon juice. Heat the mixture, stirring often, until it becomes steamy but not boiling.
- Whisk Egg Mixture: In a small bowl, whisk together the 6 egg yolks, 1/2 cup sugar, and a pinch of sea salt until fully combined.
- Temper Eggs: Slowly add several tablespoons of the warm citrus juice mixture into the egg yolk mixture while whisking constantly to prevent the eggs from curdling. Continue adding the juice gradually until all of it is incorporated.
- Cook Curd: Pour the tempered egg and juice mixture back into the saucepan. Reduce the heat to low and cook, stirring constantly with a whisk or spatula, for 5 to 7 minutes. Continue stirring until the curd thickens enough that you can see the bottom of the pan while stirring.
- Strain if Needed: If the eggs have cooked unevenly or clumped, push the hot mixture through a fine mesh strainer to achieve a smooth texture.
- Cool and Store: Spoon the blood orange curd into a glass jar, allow it to cool to room temperature, then cover and refrigerate. The curd keeps well in the fridge for 1 to 2 weeks.
Notes
- Use fresh blood oranges and lemon for the best flavor.
- Constant stirring prevents the eggs from scrambling and ensures a smooth curd.
- Tempering the eggs is essential to avoid cooking them instantly from the hot juice.
- Store the curd in a clean, airtight glass container to maintain freshness.
- This curd is great as a spread, in pastries, or as a topping for yogurt and desserts.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
