Blood Orange Curd

This post may contain affiliate links. Please read my disclosure policy.

Blood Orange Curd ~ blood oranges have their own special citrus/berry flavor, delicate floral aroma, and drop dead gorgeous color ~ this deliciously easy curd is a must make during citrus season.

This recipe is similar to the Meyer Lemon Curd from a few days ago, except that I cut down the sugar a little bit because the oranges are sweeter. In fact I added the juice of one lemon to the recipe to get some of that tartness that you expect in a curd. Blood oranges vary a lot in color, so depending on what you have, your curd could turn out orange, peachy, coral, pink, or even veering toward a muted purple. The six egg yolks have some say in the final color as well.

Blood Oranges give off more pulp when they’re juiced than other oranges, so if you want a completely smooth curd you might want to strain the juice before adding it to the egg yolks. I left mine in, I don’t mind the texture.

Today marks the start of an all citrus week here on The view from Great Island. I’m going to get it out of my system in one fell swoop before moving on. Stay tuned…it’s going to be lots of fun. If you want to cook along with me, grab some lemons, limes, oranges and grapefruits, you’re going to need them all!

Also try ~

Add to Your Recipe Box
5 from 2 votes

Blood Orange Curd and Day #1 of All Citrus Week!

Author Sue Moran


  • 5 egg yolks
  • 2/3 cups sugar
  • juice of 1 lemon and enough blood orange juice to make 1/2 cup total juice about 2 oranges
  • zest of 1 orange
  • 1/2 cup 1 stick cold, unsalted butter, cut in pieces


  • Put the yolks, sugar, zest and juice into a saucepan.  Whisk everything together.
  • Set the pan over medium heat and, stirring constantly, heat until thickened.  This will take about 6-10 minutes depending on how hot your flame is.  Don't let the mixture boil, but heat it until it coats the back of your spoon or spatula and is thick and glossy.
  • Turn off the heat and add the butter, bit by bit, stirring the entire time.
  • When all the butter is incorporated and the curd is smooth, pour it into a glass bowl.
  • Put a piece of plastic wrap against the surface of the curd to prevent a skin forming and let cool.
  • Refrigerate until cold.  It will thicken as it cools.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    Kat Mandarino
    February 6, 2020 at 8:49 pm

    How long does the curd last? Could I make it in February and save it until mother’s day?

    • Reply
      February 6, 2020 at 9:20 pm

      You would have to freeze it to last that long Kat.

      • Reply
        Kat Mandarino
        February 7, 2020 at 8:06 am

        would freezing it effect the texture? Have you ever tried?

        • Reply
          February 7, 2020 at 8:48 am

          I can’t say for sure because I haven’t tried, but I know people do freeze curds.

  • Reply
    Hungry Dog
    February 19, 2013 at 3:22 pm

    I am a little obsessed with blood oranges–any time I see them listed as an ingredient on anything I want to eat/order/make it. This curd looks amazing.

  • Reply
    The Café Sucré Farine
    February 18, 2013 at 4:40 am

    I love all the different types of curd, for so long I thought lemon was the only kind. This looks so pretty and sounds delightful!

  • Reply
    February 18, 2013 at 9:52 am

    I love the color that blood oranges give to food. I made an icing with them and it was pink. Love your curd.

  • Reply
    Rebecca Subbiah
    February 18, 2013 at 3:51 am

    this looks so good love citrus curds

  • Reply
    From Beyond My Kitchen Window
    February 18, 2013 at 12:53 am

    I love the color of the blood orange curd. Citrus fruits are friendly on the pocketbook too.

  • Reply
    Heather Schmitt-Gonzalez
    February 17, 2013 at 11:43 pm

    Oh boy, this is going to be a good week! I’ve been feeling the citrus lately – oh how I wish somewhere that I could actually walk outside and pick some from a tree… sigh… Beautiful curd 🙂

  • Reply
    February 17, 2013 at 8:56 pm

    I’m so glad you made blood orange curd. I had the idea it would make a fantastic curd and was really keen to try it out, but could I find blood oranges anywhere? No! I made some lime and ginger curd instead though and that is pretty yummy and definitely tart.

  • Reply
    Averie @ Averie Cooks
    February 17, 2013 at 7:49 pm

    It’s drippy, gorgeous, heaven right there! I bet it’s beyond good! I have a citrus post coming this week,too. It’s been in my drafts for a month but keeps getting bumped for cookies 🙂 But I’m on it this week. I can’t wait for your week!

  • Reply
    Marina D
    February 17, 2013 at 7:13 pm

    Oh my goodness I am in LOVE. I love blood oranges and curd. mmmm… is it tea time yet?

  • Reply
    Ocean Breezes and Country Sneezes
    February 17, 2013 at 7:04 pm

    In a word – delicious! I’ll be following along all week – sounds like fun! I’m on school break and I have time! Yay!

  • Reply
    February 17, 2013 at 6:57 pm

    Glad I popped by this a.m. Gorgeous color for a fine Sunday morning.
    Citrus is loved by most and I am happily anticipating your posts this week celebrating in various ways.

    • Reply
      Sue/the view from great island
      February 17, 2013 at 7:09 pm

      Thanks, Kate. I had to do it, I’m overcome with citrus lust and this is the only way to get it out of my system and go on with a normal life 🙂

Sharing is Caring

Help spread the word. You're awesome for doing it!

Grab my latest e-book

for free!

Subscribe to get first dibs on all my new recipes, plus extra subscriber only benefits!


You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.

You have Successfully Subscribed!