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Blood orange curd

  • 0:10 Prep
  • 0:15 Cook


  • 1 1/2 teaspoons finely grated blood orange rind (see note)
  • 125ml (1/2 cup) blood orange juice, strained (see note)
  • 155g (3/4 cup) caster sugar
  • 100g butter, chopped
  • 4 egg yolks, lightly whisked


  • 1
    Place the orange rind, orange juice, sugar, butter and egg yolks in a medium heavy-based saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 10-15 minutes or until the mixture thickens and coats the back of the spoon.
  • 2
    Pour curd into a 250ml (1-cup) capacity sterilised jar and seal. Set aside to cool. Store in the fridge for up to 1 month.

Source: taste.com.au


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