|blood orange curd|
I made a lemon and lime curd this time last year (on another day where the sky was a grim pewter colour) and decided to bring some cheerful colour into my kitchen and make some more citrus curd. However, this time I wanted to use up my stash of blood oranges. I have gone for a slightly different recipe this time, using less sugar and butter, but twice as many eggs. This meant the texture was much lighter and glossier. I was hoping for a delicate pink colour but sadly the curd turned out more flesh-toned than pink. Tasted gorgeous though!
Before zesting my citrus fruit, I like to soak them in a bowl of hot water. This gives me a chance to give the skins a scrub, as I am planning on using the zest in the curd. As the citrus oils are released, there is a hint of oil in the air and a memory of warm Mediterranean breezes. It is completely seductive.
Makes about 500g (about 2 small jam jars)
Skill level: Easy
juice and finely grated zest of 2 x blood oranges
juice and finely grated zest of 1 x lime (or lemon)
150g caster sugar
6 x egg yolks
- Zest the blood oranges and lime, before juicing them. Make sure the zest is very finely chopped.
- A quick tip if you want to try to get more juice out of your lemon or lime is to either roll it on a hard surface, with the heel of your hand. This helps to break down the fibres and releases some of the juice. Another method is to give the fruit a burst in the microwave, on about 10 second bursts. But probably not more than 20 to 30 second bursts in total. You could end up with a hot citrus bomb!
- Place a heat-proof bowl over a saucepan of boiling water. Make sure that the bowl isn't actually in contact with the water.
- Add the zest, fruit juice and sugar to the bowl and stir until the sugar is beginning to melt.
- Add the butter and continue to stir occasionally until all of the liquid has combined.
- Beat the egg yolks. Slowly add to the butter mixture and continue to stir.
- Stir continuously until the mixture has thickened. Do not allow it to boil. It should start to coat the back of the spoon after about 7 or 8 minutes and up to 10. Don't cook beyond that time as it really won't get any thicker. It will however thicken as it cools.
- Pour into clean pots. Allow to cool and then refrigerate.
- Fruit curd has lots of uses. You may want to use it as a filling for an alternative Victoria Sponge cake, or with fresh raspberries in a delightful summer sandwich.
- Stir curd into a syllabub for a zesty dessert.
- Gorgeous with freshly baked bread.
- Keep the used citrus fruit. I put them in a bowl of boiling water and then microwave for about 10 minutes, as it helps to degrease and deodorise your microwave