Blood Orange Lime Curd
If you love lemon pies and key lime pies, add this Blood Orange Lime Curd to your list! Similar to a lemon curd or the tartness of a key lime pie, this blood orange curd uses both blood orange and lime juice to bring out the sweet and tart citrus flavor. This Blood Orange Lime Curd is flavorful and has an intensity that makes it so good. This recipe has a soft texture, and when warm, it has a consistency similar to apple sauce. Once chilled, it sets up a bit firmer but stays soft and spreadable. This blood orange lime curd is versatile and easy to spread on bread or blend into your morning yogurt or oatmeal. Also use it to make mini tarts and sandwich cookies.
Featured Ingredient – Blood Oranges
Blood oranges like to grow in Mediterranean climates and are generally found in Italy, Spain, Malta, and California. In the U.S., blood orange season is from December to May. Depending on the variety, the blood oranges can be sweet or tart, but are ripe when their flesh turns a blush-red.
Benefits: The red color of the flesh is from the antioxidant, anthocyanin, which is also found in raspberries and cherries. Anthocyanin is found in red, blue, and purple fruits and vegetables. It is also extracted to create natural dyes.
Where to get: During blood orange season, look for them in your regular grocery store or farmer’s market. They can be sold in a small bag or by individual oranges.
Tips
My hack for this recipe is using a blender to turn the full blood orange (removing the peel, core, and seeds) into juice. This is easier than juicing the oranges (unless you have a special juicer machine, which I don’t have). If you blend the oranges into a smooth juice, there won’t be any issues with a pulpy texture.
Equipment
This recipe doesn’t require a lot of equipment and there’s no baking. All you need is a blender, pot/sauce pan, measuring cups, a whisk/spoon/wooden spoon, and glass jars/bowl for storing the finished curd.
Blood Orange Lime Curd
Ingredients
- ½ cup blood oranges (about 2 medium blood oranges)
- 1 cup lime juice
- 6 large eggs
- 1.75 cups granulated sugar
- 1 tbsp blood orange zest
- ½ cup unsalted butter, cut into tablespoon pieces (1 stick)
- 1 pinch salt
Instructions
- Peel the blood oranges and remove the peel, core, and any seeds. Put them in the blender with the lime juice and blend until smooth.
- Add the eggs to the sauce pan and whisk. Then add the blood orange and lime juice and orange zest to the sauce pan.
- Heat the mixture over low-medium heat while stirring continuously. The mixture will thicken in about 10-15 minutes to the consistency of apple sauce and coat the back of a spoon. If the mixture doesn't thicken, continue to heat while stirring. The temperature should reach about 170F.
- Remove from heat and add the butter, one piece at a time. Stir to incorporate into the mixture.
- Pour the mixture into glass jars or a heat resistant bowl to cool.
- Cover with a lid or plastic wrap to store. It can last in your refrigerator for about 10 days or freeze up to 3-6 months.
Notes
- My hack for this recipe is using a blender to turn the full blood orange (removing the peel, core, and seeds) into juice. This is easier than juicing the oranges (unless you have a special juicer machine, which I don’t have). If you blend the oranges into a smooth juice, there won’t be any issues with a pulpy texture.