This sweet, tart and creamy Blood Orange Curd is a winter favorite. Perfect with breakfast or as a dessert!
Hi guys! Today, I’m sharing a little bit of sunshine!
I just returned from a quick trip to my favorite city, Charleston, South Carolina. This was not one of my usual relaxing, stress-free trips though. I went with a specific purpose this time. Our oldest son Sean was having LASIK surgery, something he has wanted for years.
So between Casey leaving for Bali and Shanghai and Sean having surgery, as a mother, you can imagine my stress level has been quite high for the past few weeks. The grays have been coming in like nobody’s business and a good nights sleep has been hard to come by. I’m sure my husband Tom, who has had to put up with me, is ecstatic the last few weeks are now a thing of the past!
I’m happy to say, Sean’s surgery on Monday evening went fine! To be there with Sean when he woke up the next morning, turned on the television, and could actually read the screen without his glasses or contacts was absolutely amazing!
So today, I wanted to share something bright and full of sunshine. Something that always elevates my mood no matter what my stress level. This Blood Orange Curd is a winter favorite. The color guys! Such the perfect perk up during the winter season, right?
If you’ve never tried blood orange curd, I highly recommend it. It’s sweet, but not overly so, smooth and creamy and incredibly easy to make. It tastes wonderful smeared on toast, croissants, a scone or a biscuit, mixed into your morning yogurt or spooned into these deliciously adorable shortbread tart shells. They make for the perfect little extra dessert for a ladies luncheon or shower.
Of course, you can make homemade tart shells, but since you made homemade curd cut yourself some slack and try these because they’re wonderful. I get them from my local Fresh Market, but here’s a link just in case you don’t live near one. I think they may also be available at World Market and Sur La Table.
I hope you give this curd a try! You won’t be disappointed. And while you’re enjoying it, think SPRING!
- 3 large eggs
- 3 egg yolks
- 1/3 cup plus 1 Tbsp. granulated sugar
- 1/4 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lemon juice
- 1 Tbsp. finely grated blood orange zest
- 1 stick unsalted butter softened and cubed
In a large stainless steel mixing bowl, whisk together eggs, yolks and granulated sugar. Whisk in the blood orange juice, lemon juice and blood orange zest.
Bring a pot of water to a simmer. Place bowl over simmering water and cook curd, while stirring with a whisk. Continue to cook until curd begins to thicken, about 10-12 minutes. Remove from the heat.
Whisk in butter until melted and well combined.
Strain the curd through a fine mesh sieve. Chill for at least 2 hours before enjoying. You can make the curd three days in advance.
Recipe adapted from the NYT Cooking