Blood Orange Curd Recipe — Zesty Citrus Spread for Toast & Desserts

Zest all three blood oranges and juice two of them. Measure 80ml of the juice and reserve it; any extra juice can be enjoyed on its own.

In a heatproof bowl whisk together the whole egg, egg yolks, caster sugar, lemon juice, reserved blood orange zest and juice, and a pinch of salt. Place the bowl over a pan of simmering water, making sure the bowl’s base does not touch the water.

Whisk constantly for 15–20 minutes as the mixture gently cooks and thickens. Continuous whisking prevents the eggs from curdling. If it hasn’t thickened after 20 minutes, increase the heat slightly and keep whisking until the curd becomes glossy and coats the back of a spoon — it should resemble a bright, orange hollandaise.

Remove the bowl from the heat. Add the cubed butter a little at a time, whisking until fully incorporated and the curd is smooth and shiny. If you want a more vivid colour, add a drop of red food colouring, but this is optional.

Pour the curd into a clean, sterilised jar. Lay a circle of baking parchment directly on the surface to prevent a skin forming, then seal when cool. Refrigerate — the curd will keep for a few weeks.