Blood Orange Curd

I love the intense flavor of a fruit curd.  Lemon and lime tops the list because they are the tangiest and I love me some tang!  I had a bag of blood oranges and since they can be tart, I thought they would be a shoe in for a delicious tart curd.  The result was delicious and delicate not the tangy curd I had expected.  It had more of a creamy orange flavor.  I was not completely happy with this curd, although it was quite good.  The second time I made it, I added the juice of a lemon.  This brightened the blood orange flavor and gave it the citrusy tangy edge that I craved.  It was creamier and smoother than a lemon or lime curd but it had the balance of flavor I was looking for.

I followed my basic recipe for lime curd but with a couple of minor changes.  I had 3 egg yolks in my frig begging to be used so instead of three large eggs I used two large eggs and 3 egg yolks.  I am crazy like that and I am not always rewarded for my ingenuity.  This time it worked out quite well.  I also reduced the butter to 4 tablespoons instead of 6 because butter is partially responsible for that creamy luscious texture and I wanted more tang to come through.  Sometimes these things are a trade off and proof that butter is not always better.  Sorry Paula and all you butter lovers out there!  Lemon juice was also added to enhance flavor and because it is more acidic than oranges and higher acidity contributes to the coagulation or curdling of the eggs.  Acidity also lowers the temperature at which the eggs coagulate and this along with constant stirring produces a creamy result.  Yum.

This curd was a delicious topping for the chocolate bread that I posted the other day and to be honest I did not have one without the other until the bread was gone.  Chocolate and orange are perfect partners on the palate.  So here is my version of Blood Orange Curd . . .

Blood Orange Curd 
adapted from SSP's Lime Curd recipe 
makes about 1 1/4 cups

2 large eggs

3 large egg yolks

1/3 to 1/2 cup (63g to 96g) of sugar (I used 1/3 cup (63g) in recipe above)

Zest of 1 blood orange

Zest of 1 lemon (optional)

Juice of 1 lemon

1/2 cup (0.118L) of fresh blood orange (2 to 4 according to their size)

4 tablespoons (1/2 sticks) unsalted butter, cut into small pieces

Whisk the eggs and sugar in saucepan until a light lemony color.  Alternatively this can be done in a stand mixer and then added to the saucepan. This will take a minute or two in the mixer and more if doing by hand.  Add in the zest, lemon and blood orange juice and pieces of butter.

Place saucepan over medium heat and constantly whisk mixture until it starts to thicken.  It should coat the back of a spoon.  Allow it to come to a simmer for a couple of seconds and remove from heat.  Cool to room temperature.  Place curd in a container and chill in the frig. It will thicken more as it cools down.

Print Recipe 

Notes on all curds:  Excellent as a spread for toast or topping for pound cake or cheesecakes.  Use as fillings for cakes, pies, cookies and tarts.  A couple of tablespoons can flavor whipped cream or icing.  Use your imagination.  

Enjoy!