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.