Blood Orange Curd

by Erin

Make your favorite citrus season last a little longer by turning it into curd. Try this blood orange curd or make it with your citrus of choice!

Blood Orange Curd 3

Spring is finally creeping in, complete with plenty of rain to get things growing. One downside to the end of colder weather however is the end of prime blood orange season. Ever since discovering the alternate world of citrus full of more than just “regular” limes, lemons, and oranges, I’ve looked forward to blood orange and meyer lemon season every year. And cara cara oranges, those are also fantastic.

Blood Orange Curd 1

In an effort to make the season last a bit longer I have previously made meyer lemon curd, so this time I turned it over to the blood oranges. While juicing the oranges I was super excited to see the beautiful, dark red juice and had visions of what it would look like when it turned into curd. Unfortunately that vibrant color faded away in the process, but thankfully the flavor did not. I’m not sure why the color faded here but not for my blood orange curd tart, though…

Blood Orange Curd 2

One year ago: Pig Cupcakes

Two years ago: Dark Chocolate Peanut Butter Half & Half Cookies


Makes about 1-1/2 cups


1/2 cup blood orange juice

1 Tbsp blood orange zest

1/2 cup sugar

2 eggs

1/2 cup (1 stick) unsalted butter, cut into 4 pieces


  1. In a medium heatproof bowl, whisk the lemon juice, zest, sugar and eggs together until well combined. Add the butter and set the bowl over a saucepan of simmering water. Cook, whisking almost constantly, until the curd has thickened and registers 160 F on an instant read thermometer.
  2. Strain through a fine mesh strainer into a second heatproof bowl. Allow to cool slightly, then press a piece of plastic wrap against the surface and store in the refrigerator. The curd will keep for a week.

Source: Adapted from Meyer Lemon Curd.

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Blood Orange Curd Tart March 22, 2024 - 1:13 pm

[…] the lavender lemon creme brulee or green tea matcha cookies I shared this week, but I think this blood orange curd tart is the big winner of #SpringSweetsWeek. The recipe is definitely more involved than the other […]

Brittaney @ Sips and Snacks March 30, 2015 - 8:29 pm

I want to put this on everything! Yum!

CakeSpy March 29, 2015 - 10:14 am

YUMSIES. This sounds so tasty and spring-y!

Joanne March 29, 2015 - 8:18 am

Blood orange curd is never as gorgeous as I want it to be..but always as delicious!

Medeja March 29, 2015 - 6:02 am

I could eat such thing alone.. :D

Erin @ Miss Scrambled Egg March 28, 2015 - 2:55 pm

I’ve never made curd, but I do love eating the lemon variety! This looks so yummy. I’m a big fan of blood oranges, so I know this will be a favorite of mine.

Alessandra // the foodie teen March 28, 2015 - 2:10 pm

I’m loving the flavours here – blood oranges are so delicious! Gorgeous photographs too. Hope you have a lovely weekend!

Ala March 28, 2015 - 12:45 am

Whoo! Totally a fan of the citrus season–at least they’re in season for the better part of the year here. We just grabbed some Cara Caras so I’m making this asap! Yum!

spiffycookie March 28, 2015 - 10:11 pm

Oh man I think Cara Caras are my favorite.


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