20 minutes


Blood orange curd

  • 2 blood oranges, juiced and zested
  • 3 eggs, beaten
  • 75g of butter
  • 175g of sugar
  • 1 tsp cornflour
  • lemon juice, (optional)


Place the juice of one of the blood oranges in a pan along with the eggs, butter, sugar and cornflour. Set over a low heat
Leave to simmer on a very low heat for 8–10 minutes, or until the curd coats the back of the spoon. Be sure to keep the heat low and stir often to stop the eggs scrambling
Pass the curd through a sieve, then fold in the zest of both oranges. Add the juice from the second orange bit by bit, tasting as you go until you are happy with the flavour. If your oranges are particularly sweet, you may want to add some lemon juice for a touch of sharpness