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