Blood Orange Curd

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Besides the well-known lemon curd, there are several other variations that you can make. I have already posted the recipe for blackberry curd and now it is time for a fruity blood orange curd.

This curd is quite quick to make and will keep in the fridge for about 2 weeks.

You can use this blood orange curd in many different ways, for example

  • as cake and tarte filling
  • as cheesecake topping
  • on ice cream
  • for various desserts
  • on scones
  • as a spread on a slice of bread.
Blood Orange Curd
  • 200 g blood orange juice (juice of about 3 oranges)
  • 1 tbsp sugar
  • 1 egg
  • 2 egg yolks
  • 50 g butter
  1. Boil the blood orange juice with sugar.

  2. Mix the egg and yolks in a bowl.

  3. Slowly pour the hot blood orange juice to the eggs while stirring.

  4. Pour the whole mixture back into a saucepan and stir over medium heat until it thickens. (May take a few minutes).

  5. Add the butter in pieces, and stir.

  6. Pour into clean jars while still hot.


The blood orange curd will keep in the fridge for about 2 weeks.

Enjoy baking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or, so I can see your creations.
Thank you!

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