Blood Orange and Lemon Curd

I have so many jars of different citrus curds in my freezer right now. Citrus flavors immediately make me think of warm weather, lake days, and sunshine. The tartness of my blood orange and lemon hybrid will transport you to summer. The lemon amplifies the flavor so well while not muddling the beautiful color from the blood orange. Curd often has cups of sugar, but I did my best to reduce the added sugar as much as I could.

Without further ado, I present to you my reduced guilt blood orange and lemon curd! Go forth and make delicious treats (or eat it out of the jar with a spoon – I won’t judge)

*Curd tart idea included below*

Blood Orange and Lemon Curd

I’m just going to dive right in with the curd recipe. Following this recipe, I will include a brief run-through of how to use this curd in a tart. This is 2 for 1 post!

Materials Needed:

1. Cutting board
2. Knife
3. Juicer
4. Zester
5. Measuring cups
6. Measuring spoons
7. Medium sauce pan
8. Heat proof mixing bowl
9. Whisk
10. Mesh sieve
11. Mixing bowl
12. Large funnel
13. Mason jars or other airtight containers

Ingredients:

• 3 large eggs at room temperature
• 1 tbsp blood orange zest
• 2 tsp lemon zest
• Juice of 2 medium to large blood oranges
• Juice of 1 large lemon (combined with blood orange juice should be at least 3/4 cup juice)
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter – cut into small pieces

Process:

1. Bring water to a simmer in medium saucepan over medium heat
2. Zest and juice blood oranges and lemon (okay if combined)
3. In heat proof bowl, place eggs, juice, zest, and sugar. Whisk to combine
4. Place heat proof bowl over medium sauce pan (bain marie) and cook on medium heat until mixture thickens and can coat back of wooden spoon. (10-20 minutes). Make sure to whisk continuously until thickened to avoid cooking the eggs. Do not bring mixture to a boil
5. The mixture will continue to thicken as it cools
6. Remove from heat and immediately run through sieve into clean mixing bowl
7. Add butter a few pieces at a time and whisk to blend. Whisk slowly to keep air in curd
8. Let cool completely at room temperature
9. Use large funnel to pour curd into desired airtight containers. A small funnel could cause curd to lose air
10. Can be stored in refrigerator up to a week or frozen in airtight container up to 3 months

Blood Orange and Lemon Curd Tart

Okay, as promised, I am going to run through using the curd in a tart. It is seriously so easy! All you have to do is either purchase a pre-made crust or make your own tart shell. Obviously, shortcrust pastry is always delicious with citrus tarts. However, I am a big fan of gingersnap crust. Graham cracker or biscoff crusts are also winners.

Gingersnap crust is made by crushing up store bought or homemade gingersnap cookies in a food processor with butter. Take the processed mixture and press down into desired tart shell. I always love a rectangular tart like the one shown below. A 10 to 15 minute blind bake at 325F will set the crust. Once cooled, pour in your curd mixture and refrigerate or freeze until set. If refrigerated, you may keep a bit of a wobble.

Please let me know if you try this recipe! It is seriously so delicious and tart. Make sure to tag @rachelbakesathome

Blood Orange and Lemon Curd

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• Author: Rachelbakesathome
• Total Time: 65 minutes
• Yield: 16 oz 1x

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Description

This bright blood orange and lemon curd comes together easily and is incredibly versatile. Reduced sugar and reduced guilt! 

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Ingredients

Units USM Scale 1x2x3x

• 3 large eggs at room temperature
• 1 tbsp blood orange zest
• 2 tsp lemon zest
• Juice of 2 medium to large blood oranges
• Juice of 1 large lemon (combined with blood orange juice should be at least 3/4 cup juice)
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter – cut into small pieces

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Instructions

1. Bring water to a simmer in medium saucepan over medium heat
2. Zest and juice blood oranges and lemon (okay if combined)
3. In heat proof bowl, place eggs, juice, zest, and sugar. Whisk to combine
4. Place heat proof bowl over medium sauce pan (bain marie) and cook on medium heat until mixture thickens and can coat back of wooden spoon. (10-20 minutes). Make sure to whisk continuously until thickened to avoid cooking the eggs. Do not bring mixture to a boil
5. The mixture will continue to thicken as it cools
6. Remove from heat and immediately run through sieve into clean mixing bowl
7. Add butter a few pieces at a time and whisk to blend. Whisk slowly to keep air in curd
8. Let cool completely at room temperature 
9. Use large funnel to pour curd into desired airtight containers. A small funnel could cause curd to lose air

Notes

• Make sure to use more blood orange juice than lemon juice to ensure pink color
• Essential to continuously whisk while mixture in bain marie to avoid eggs scrambling
• Can store in airtight container up to a week in refrigerator and up to 3 months in freezer
• If blood oranges not in season, can use regular oranges. Color will be different

• Prep Time: 10 minutes
• Cool Time: 40 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Stovetop
• Cuisine: American

Keywords: Curd, Citrus Curd, Citrus, Blood Orange, Lemon Curd, Reduced Sugar