Blood orange curd

Simply greedy blood orange curd is prepared with Sicilian blood oranges. Fruit curd is an Anglo-Saxon dessert based on lemon, lime, oranges or raspberries with egg yolks, butter and citrus peel, everything is cooked over low heat until thickened, in some cases butter or milk, flour is added. or starch. Traditionally it is served with scones at tea time and to fill cakes and biscuits.

Blood orange-curd

Video recipe of the day

  • DifficultyMedium
  • CostCheap
  • Preparation time1 Hour
  • Cooking time30 Minutes
  • Cooking methodStove
  • CuisineEnglish


14 ounces orange juices
2 eggs
4.5 ounces sugar
2 tablespoons cornstarch
3.5 ounces unsalted butter (or coconut oil)


2 Bowls
1 Whip
1 Pot
1 Blender / Mixer


Grate the peel of the oranges and squeeze them with a juicer. In a bowl mix the sugar with the eggs, while in another the starch with the orange juice. Combine the orange juice with the eggs and add the grated zest. Cook in a bain-marie over medium heat, stirring with a friusta from time to time. The mixture must reach a temperature of 82 ° C. It will be ready when it is veiled on the back of a spoon. Add the butter and blend with a mixer to obtain a smooth and velvety cream. Use immediately or pour into previously sterilized jars and refrigerate for a week.

Blood orange-curd

Cook’s tips

Choose untreated organic oranges.

Instead of butter it’s possible to use coconut oil for that which can’t consume dairy products

Recipes of dessert

Banana pudding

Apple cheesecake

Raspberry and pistachio semifreddo

blood orange curd

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