Blood Orange Curd
A creamy, not too sweet, and seriously refreshing blood oranges curd, with a lovely natural pink color.
Blood oranges are known for their deep rosy color and extra sweet flavor, with undertones of raspberry.
This recipe uses both blood orange juice and lemon juice, the addition of lemon juice gives the blood orange curd a more refreshing zing, blood orange on their own will be too sweet.
Instead of using butter in this curd, I use sour cream it adds a subtle tanginess to the curd, and I use heavy cream it gives the curd a silky-smooth end result.
This recipe is made in less than 5 minutes, but I like to leave the blood orange curd in the fridge overnight, then the next day I use a fine sieve to remove the blood orange zest, ( this is optional but you get a more silky smooth end result), and for a lovely natural pink color, I add a teaspoon of → pink pitaya powder.
This blood orange curd is so delicious, it´s hard to put the spoon down when tasting this, tastewise this blood orange curd kind of reminds me of a popsicle ice cream from my childhood called creamsicle, it is just so good!
You can spread the blood orange curd on cakes, or stuff it in cupcakes or spoon it over yogurt, or have it on waffles or crepes, or just eat with a spoon!
If you love blood orange, I´m sure this recipe will quickly become your favorite blood orange curd recipe, too.
Before you start
Read the recipe completely; make sure you have everything you need.
For all the step-by-step, pictures scroll to → Notes and click on the clickable link
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*Note
→Blood oranges are known for their deep rosy color and extra sweet flavor, they tend to taste a little less acidic than regular oranges, with undertones of raspberry. When you cut into the blood oranges open, sometimes they have a deep red color, and sometimes it just has a slight hue of red. For this recipe, you need about 3 large blood oranges and 1 large lemon. I add the zest in the end, you can also do it in the beginning. there is so much orange flavor in the zest making this blood orange curd so delicious so please don't skip that! But for a silky-smooth blood orange curd, I remove the zest the next day.
→Citric acid is a neutral-tasting acid that comes in powdered form, it is also known as sour salt it gives the blood oranges curd and extra refreshing zing, Citric acid is often available at the grocery store, look near the spices aisle.
→ When making this blood orange curd use the freshest eggs possible ( preferably organic)
→The pink pitaya powder also know as dragon fruit, is a fruit of a cactus plant, I use an organic freeze-dried → pink pitaya powder, the pink powder is rich in antioxidants and often used in smoothies to make the smoothie bright pink. You need just 1 teaspoon or more to get a lovely pink color in this blood orange curd. You find it at some grocery stores like whole food or on amazon. I use this → one
Blood Orange Curd
- 55 gram powdered sugar
- 1 tablespoon cornstarch
- 2 large eggs
- 60 gram freshly squeezed blood oranges *Note
- 60 gram freshly squeezed lemon juice
- 40 gram sour cream, cold
- 40 gram heavy cream, cold
- 2 tablespoons blood oranges zest
- 1/4 teaspoon citric acid *Note
- 1-2 teaspoon pink pitaya powder, optional
Direction for the blood Orange Curd
- Zest the blood oranges before juicing them, I like to use a Microplane zester, do your best to grate only as far down as the orange part of the skin; the white pith has a less orange flavor and is bitter.
- In a medium bowl, whisk together the powdered sugar, cornstarch, eggs, lemon juice, blood orange juice, and citric acid, whisk together until everything is incorporated.
- Pour the content of the bowl into a medium saucepan. keep in mind the key to a good curd is to cook it over relatively low heat so that the egg proteins coagulate slowly, creating a silky-smooth end result.
- Set over medium-low heat, whisking constantly to prevent burning and to ensure a smooth and creamy consistency.
- Continue whisking until the mixture thickens, kind of like a soft pudding, and is thick enough to easily coat the back of a spoon. about 2-4 minutes.
- Remove from heat, whisk in the sour cream, heavy cream, and blood orange zest until fully combined.
- Transfer to an airtight jar and refrigerate until completely cold or overnight, the blood orange curd will thicken slightly as it cools.
- This step is optional, after a night in the fridge strain the blood orange curd through a fine-mesh sieve into a clean bowl to remove the blood orange zest, this will give you a silkier smooth curd.
- For a lovely pink color add one teaspoon pink pitaya powder, whisk together until silky-smooth.
- Transfer to an airtight jar and refrigerate until ready to use.
- Store in the fridge for up to 1 week.
For step by step pictures of how to make the
→ Blood Orange Curd
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