Blood Orange Curd
Make This Recipe
Ingredients
2 Eggland's Best Egg yolks
2 Eggland's Best eggs, large
1 Tbsp. Blood Orange zest
1 cup Blood Orange juice
3/4 cup Sugar fine grain
1 stick Unsalted butter chilled, cubed
Preparation
- Measure all ingredients before you start.
- Cut the butter into cubes - keep chilled.
- Use a double boiler or make your own - To make your own add an inch of water to the saucepan with a heatproof glass bowl on top. The water should not touch the top bowl. Add eggs and yolks, sugar and zest. Whisk until light and fluffy - sugar should almost melt. Add orange juice slowly into the egg mixture.
- Now place the bowl on the double boiler. Continue to stir on medium heat. The mixture should cook with just the steam from the water in the saucepan below.
- After about 8 to 10 minutes - you will notice the foam from whipping the egg mixture. It will slowly disappear as the mixture starts to thicken. Continue to stir until it coats the back of your wooden spoon or spatula.
- Remove from heat.
- Gradually add cubes of butter one at a time. Make sure each piece is well incorporated. The mixture will continue to thicken as it cools.
- Store in sterilized jars and will keep in the fridge up to 2 weeks.
- Fill tart shells (homemade or store-bought) with curd, garnish as desired and enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 4 |
|---|---|
| Calories | 401 |
| Fat | 25g |
| Saturated Fat | 15g |
| Cholesterol | 148mg |
| Sodium | 303mg |
| Carbohydrates | 44g |
| Dietary Fiber | 0.1g |
| Protein | 3.7g |