Blood-Orange Curd

Recipe from Claudia Fleming

Adapted by Melissa Clark

Total Time
20 minutes, plus chilling
Rating
4(98)
Comments
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This citrus curd is a component of the pastry chef Claudia Fleming's meringue-topped blood-orange curd cake, but you could make it on its own for a festive spread for layer or pound cakes or scones. The curd will keep, refrigerated, for a few days. —Melissa Clark

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Ingredients

Yield:¾ cup
  • 3large eggs
  • 3egg yolks (reserve whites for meringue; see recipe)
  • ⅓cup plus 1 tablespoon sugar
  • ¼cup blood-orange juice
  • ¼cup fresh lemon juice
  • 1tablespoon finely grated blood-orange zest
  • 1stick unsalted butter, softened and cut in bits
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

188 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 3 grams protein; 31 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a pot of water to a simmer. In a large stainless-steel mixing bowl, whisk together eggs, yolks and sugar. Whisk in orange and lemon juice and orange zest. Place bowl over simmering water, and cook curd, stirring, until it has the consistency of homemade mayonnaise. Remove from heat.

  2. Step 2

    Whisk in butter. Strain curd through a fine mesh sieve. Chill at least 2 hours before using. Curd can be made up to 3 days in advance.

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Ratings

4 out of 5
98 user ratings
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Comments

Courtney

Based on the reviews below, I added just under 1/3 cup of sugar, and my juice ratio was mostly blood orange and a little less lemon (probably also 2/3 to 1/3, but a total of 1/2 cup of juice). I used meyer lemons. Came out absolutely delicious-- guests raved about it.

Nina

3/17
made again with 2/3 blood orange juice to 1/3 lemon juice ( 1/2 cup juice total) & just 1/3 cup sugar with 6 tablsps butter. Cooked over a flame tamer. This is much better than my 1st attempt.

Claire

Great but yields WAY more than 3/4 cup

Andrew

Ya. Usually, I make curd with 1/2 cup of juice and 4 egg yolks.

PH

Based on other reviews, I added 2/3 of 1/2 cup of fresh blood-orange juice and 1/3 of 1/2 cup of fresh lemon juice. The lemon juice still overpowered the blood orange flavor. It tasted like lemon curd with a subtle aftertaste of blood orange. The texture of the curd was great.

Ann O’Neill

Thanks to Melissa for providing a curd recipe that whisks in butter at the END rather than dumping all ingredients in at once. Every time I hear someone complain about a curd having failed s/he has made the all-at-once style. I also appreciate the other posters’ notes about ratios. Hoping this base will work for all types of citrus with just a juice/zest adjustment. Trying with key limes today!

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Credits

Adapted from Claudia Fleming, Gramercy Tavern

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