Citrus Curd

Did you accidentally buy too many lemons? Too many limes? Or in my case it too many blood oranges?

We have strict no food-waste policy in our apartment that is enforced rather easily by the fact that we are wildly too good at eating.

So too many blood oranges in my fruit bowl became too much Blood Orange Curd in my fridge (but don’t worry we ate that too…see my Cookie Crumble and Fruit Parfait recipe).

This citrus curd is basic and a must for your recipe box. Perfect for parfaits, between cake layers, to brighten a pavlova or slather on a scone.

Make some and waste not!

Citrus Curd

Makes about 2 cups

Feel free to use whatever citrus juice ratio you like as long as it adds up to 1/2 cup of juice- all lemon maybe? Half lemon, half lime?

3 large eggs

3 egg yolks

⅓ cup granulated sugar

1/2 cup citrus juice (if using blood oranges use a 2/3 blood orange juice to 1/3 lemon juice ratio)

1 tablespoon finely grated blood-orange zest

1 stick unsalted butter, softened and cut in bits

  1. Bring a pot of water to a simmer. In a large stainless-steel mixing bowl, whisk together eggs, yolks and sugar.
  2. Whisk in orange and lemon juice and orange zest.
  3. Place bowl over simmering water, and cook curd, stirring, until it has the consistency of homemade mayonnaise.
  4. Remove from heat. and whisk in softened butter. Strain curd through a fine mesh sieve if desired.
  5. Chill at least 2 hours before using. Curd will store, refrigerated, 3 days in advance.