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Blood Orange Curd

Blood Orange Curd

Serves pea 10 servings Clock icon 20 minutes plus cooling
Thick, sweet, sour and decadent. This makes for a great seasonal twist on a classic.

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Here's how you do it

  1. Place the blood orange, lemon juice, zest, sugar and eggs in a heatproof bowl over a pan of simmering water on a medium heat. Whisk to combine.

  2. Cook gently for 5 minutes, stirring constantly and the mix will begin to thicken. To test if it’s ready, coat the back of a spoon with curd, swipe your finger across it. The mixture should hold its shape and not run into the swiped space.

  3. Pass the mixture through a sieve before pouring into sterilised jars, then sealing. The curd will keep for a week.


  • Juice and zest of of 3 blood oranges
  • 4 large egg yolks
  • 120g cold, unsalted butter cut into cubes

From the larder

  • 200g caster sugar
  • Juice and zest of 1/2 lemon

Suitable for

  • Vegetarians
  • Gluten free