Go Back

Blood Orange Curd

Prep Time5 mins
Cook Time14 mins
Total Time19 mins
Author: MaryAnn Dwyer


  • 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.