Blood Orange Curd
Tangy, sweet, and creamy this silky curd made with fresh vibrant blood oranges is great in cookies.
Ingredients
- 1¼ cup blood orange juice (300g) I used 5 medium sized blood oranges.
- 1 tbsp blood orange zest 4 blood oranges.
- ⅔ cup granulated sugar (150g)
- 5 egg yolks large eggs.
- ¼ cup lemon juice (60g) 1 small lemon
- ¼ tspn salt
- 7 tbsp butter (99g) unsalted, room temperature cut into cubes.
Instructions
- First, zest oranges into the granulated sugar. Rub the orange zest into the suagr to release the oils of the zest. Set aside.
- Cut oranges and juice into a measuring cup. Bring the blood orange juice to a simmer over medium high heat in a medium sauce pan. Reduce the blood orange juice for 8-10 minutes. It will reduce to ⅔ cup of juice (around 170g of juice).
- In a bowl whisk the egg yolks with the zest and sugar mix until pale and creamy. This took me 2 minutes with a handheld whisk.
- Add lemon juice to the egg yolk sugar mixture and whisk to combine.
- Slowly drizzle in the hot reduced blood orange juice while constantly whisking.
- Add the mixture back to he pan and slowly bring it to a simmer over medium heat. Stir continuously with a silicone spatula or wooden spoon to prevent the mixture from curdling.
- The mixture will begin to thicken, continue to stir until it is very thick. This will take 10-15 minutes.
- Add half of the butter and stir until mixed through. Repeat with remaining butter and mix until it is smooth and glossy.
- Strain the curd through fine mesh sieve into a glass container for storage. Allow to cool to room temperature before storing in the fridge.
- The curd will stay fresh for two weeks in the fridge.
- Use as filling for sandwich or thumbprint cookies!
Notes
Bright and super tangy, this unique blood orange curd is a perfect pairing in buttery sandwich or thumbprint cookies.