Blood Orange Curd 3.000

Deb Lindsey for The Washington Post

Feb 6, 2013

Making curd is easy when you are organized. Get the water going for the double boiler while you zest and juice the oranges and crack the eggs. By the time you're ready to cook, the water will be hot. The curd should take about 20 minutes, start to finish.

For best results, you'll need a thermometer.

Make Ahead: The curd needs to be refrigerated for at least 8 hours before it is served.

Servings: 3 cups
  • 4 large eggs, plus 4 large egg yolks
  • 1 cup sugar
  • 1 tablespoon grated blood orange zest (from 2 or 3 oranges)
  • 2/3 cup blood orange juice (from about 6 oranges)
  • Generous pinch salt
  • 4 tablespoons (1/2 stick) chilled unsalted butter, cut into cubes

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Fill a medium pot with a couple inches of water and heat over medium heat until barely bubbling.

Combine the eggs, egg yolks and sugar in a heatproof bowl that fits over the opening of the pot without touching the water below. Place over the pot and whisk constantly so the mixture becomes pale and forms a ribbon when you pull the whisk up out of it.

Whisk in the zest, juice and salt. Once the temperature of the mixture reaches 140 degrees, switch to a flexible spatula, stirring as the mixture becomes a thin custard.

Continue to stir; once the mixture reaches 170 degrees, transfer the bowl to a work surface. Whisk in one-quarter of the butter until incorporated. Repeat with the remaining butter in three more additions, whisking to form a smooth curd. For a satiny finish, push the curd through a fine-mesh sieve, discarding the zest.

Cover and chill for at least 8 hours, which will help develop the flavor and texture.

VARIATIONS: Substitute the same amount of juice and zest from Meyer or Eureka lemons, red or pink grapefruit, key limes, satsumas and/or kumquats.

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Recipe Source

From Washington food writer Cathy Barrow, who blogs at

Tested by Bonnie S. Benwick.

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