Easy no-fuss recipe for a citrus curd. It's smooth, silky, sweet, tart, zesty and thoroughly delicious. With only four ingredients, it should take no more than twenty minutes from start to finish. Blender method also included.
Zest the blood oranges into a non-reactive pan. Then add the juice and sugar. Place over a low heat and stir until the sugar has dissolved.
Whisk in the eggs, one by one. Turn up the heat a little and cook the curd until it thickens. This should take between five to ten minutes. Whisk it from time to time to keep the mixture light and to stop the eggs scrambling on the bottom of the pan.
Once the mixture has thickened to a custard like consistency, whisk in the butter, one cube at a time. Wait for each piece to melt and blend in before adding the next.
Take the pan off the heat and pour into clean hot sterilised jars. Seal the jars and leave to cool. The mixture will thicken as it cools.
Makes four to five 113ml (4oz) jars.Store in the fridge for up to a month, but eat within three days once opened.
If you have a power blender, you can use it to make your curd. The friction of the blades creates enough heat to cook the curd.
Blend the juice, zest, sugar and eggs on a medium speed for 1 minute so that the sugar dissolves.
Turn up to the highest setting and blend for four minutes. Check the consistency and if it's thickened and custard like, start adding the butter. If not blend for another minute and check again. It could take anywhere between four and seven minutes.
Turn the speed down to medium and blend for a minute whilst you add the butter. Drop the butter through the top opening, one piece at a time, waiting for each piece to melt and blend in before adding the next.
Pour into clean hot sterilised jars. Seal the jars and leave to cool. The mixture will thicken as it cools.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.