Equipment
* optional
Ingredients
Citrus Base
- 120 ml blood orange juice, freshly squeezed and strained
- 30 ml lemon juice, freshly squeezed
- 10 g blood orange zest, finely grated
Egg and Sugar Base
- 150 g granulated sugar
- 3 whole eggs, room temperature
- 2 egg yolks, room temperature
- 1 g fine sea salt
Fat
- 110 g unsalted butter, cubed and cold
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 111 kcal
- Protein
- 2 g
- Carbohydrates
- 11 g
- Fat
- 7 g
- Fiber
- 0 g
- Sugar
- 10 g
- Sodium
- 40 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 74 mg
- Potassium
- 35 mg
- Calcium
- 12 mg
- Iron
- 0.3 mg
- Magnesium
- 2 mg
- Phosphorus
- 31 mg
- Zinc
- 0.2 mg
- Vitamin A
- 71 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.1 mg
- Folate
- 11 mcg
- Water
- 18 g
Sources: USDA FoodData Central
Method
In a heatproof mixing bowl, combine the granulated sugar and blood orange zest. Rub them together with your fingertips until the sugar resembles wet sand and is highly fragrant.
Add the whole eggs and egg yolks to the sugar mixture, whisking vigorously until the mixture is pale and completely smooth.
Pour in the blood orange juice, lemon juice, and fine sea salt. Whisk briefly just to combine all the liquid ingredients.
Place the heatproof mixing bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir continuously with a silicone spatula, scraping the sides and bottom, until the curd thickens and reaches 76 degrees Celsius or 170 degrees Fahrenheit.
Immediately remove the bowl from the heat. Pass the hot curd through a fine mesh strainer into a clean bowl to remove the zest and any accidentally cooked bits of egg.
Let the strained curd cool for exactly one minute. Gradually whisk in the cold, cubed unsalted butter a few pieces at a time until completely emulsified and glossy.
Transfer the finished curd into clean glass jars. Cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator until completely set.
Chef's Notes
- Rubbing the citrus zest directly into the sugar extracts the aromatic essential oils, resulting in a much deeper, more complex citrus flavor than just whisking the zest into the wet ingredients.
- Blood oranges are significantly sweeter and less acidic than lemons. Adding a portion of pure lemon juice is non-negotiable here; it provides the tart backbone required for a proper curd to set correctly and balance the richness of the eggs and butter.
- Whisking the cold butter into the hot curd off the heat creates a stable emulsion. The cold butter brings the temperature of the curd down quickly, stopping the cooking process and yielding a beautifully silky texture.
- When zesting the blood oranges, be extremely careful to only take the colored outer layer. The white pith underneath is incredibly bitter and will negatively impact the final flavor profile.
- For the most vibrant color, look for Moro blood oranges, which tend to have the deepest, darkest pigmentation.
Storage
Refrigerator: 2 weeks — Press plastic wrap directly to the surface to prevent a skin from forming.
Freezer: 3 months — Thaw overnight in the refrigerator before use.
Troubleshooting
Curd looks grainy or has scrambled egg bits
Cause: The heat was too high or the mixture was not stirred continuously, causing the egg proteins to coagulate too rapidly.
Fix: Immediately press the curd through a fine mesh strainer to catch the coagulated egg bits before adding the butter.
Prevention: Ensure the water in the double boiler maintains a gentle simmer and stir constantly, scraping the bottom.
Curd is too thin and runny after chilling
Cause: The curd was removed from the heat before reaching the proper temperature or thickness.
Fix: Return to the double boiler and gently reheat, stirring constantly until it reaches the correct thickness.
Prevention: Use a thermometer to verify the temperature reaches 76C, or check that it heavily coats the back of a spoon.
Color is muddy rather than vibrant pink or orange
Cause: Using oxidized juice or overcooking the curd, causing the natural anthocyanins in the blood orange to break down.
Fix: Cannot be fixed, but adding a tiny drop of natural food coloring can restore aesthetics if needed for presentation.
Prevention: Squeeze juice fresh just before making, and remove from heat the moment it reaches temperature.
Cultural Context
Fruit curds originated in late nineteenth-century England as a traditional alternative to jam for serving with scones and bread during afternoon tea. While lemon curd is the historic standard, adapting the technique for modern, seasonal ingredients like Italian blood oranges offers a stunning visual presentation and a more nuanced, berry-like citrus profile.
