Blood Orange & Meyer Lemon Curd


Blood Orange & Meyer Lemon Curd


One of my favorite brunch time meals is German Pancakes with Lemon Curd spread on top. It is the perfect combination of citrus, sour and a lot of sweetness. Now every few months I like to make a few batches of citrus curd for myself and as gifts for others. With Valentine’s Day coming up, a small jar of home-made Blood Orange Curd and Meyer Lemon Curd would be the sweetest gift! The entire process takes less than 15 minutes, with few ingredients and low in cost. Other great options for using this citrus curd are to fill a tart shell with curd and top with whipping cream, use as a base in Chinese Lemon Chicken, or simple stir into your plain yogurt and top with granola.

Blood Orange & Meyer Lemon Curd
Prep time
Cook time
Total time
Serves: 1½ cups
  • 3 large eggs
  • zest of 1 Blood Orange or Meyer Lemons
  • ½ cup strained fresh Blood Orange juice or Meyer Lemon juice (from 3-4 blood oranges or Meyer Lemons)
  • ½ cup sugar
  • 6 tablespoons unsalted butter, cut into pieces
  1. Zest 1 blood orange or meyer lemon and set aside the zest. Juice 3-4 blood oranges or meyer lemons until you receive ½ cup fresh juice.
  2. Place a fine mesh strainer over a medium glass bowl. Set aside.
  3. In a small saucepan, whisk together 3 large eggs. Whisk in the zest, juice, and sugar. Add the butter and continue to whisk over medium heat. The butter will begin to melt. Continue to whisk as the mixture thickens and begins to simmer. As the mixture is now thick and is about to boil, whisk for another 15 seconds and promptly remove from the heat.
  4. Scrape the mixture into the strainer, gently pressing it through. Refrigerate until chilled. The curd will keep in the refrigerator covered for up to 2 weeks.

Ashley Marti is a blogger with a focus on simple recipes with big flavor that highlight seasonal and local produce. Styling for the family and home, a few DIYs, and our everyday Pacific Northwest adventures.

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