Curd your enthusiasm! Fruit curd is a sweet, smooth, intensely flavoured spread and topping. The basic ingredients are eggs, sugar, fruit juice, and zest. In 19th and early 20th century England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam. Curds are different from pie fillings or custards in that they contain a higher proportion of juice and zest. Unlike custard, curds are typically not eaten on their own. Enjoy with flapjacks, cakes, or drizzled over scones.
- 3 eggs
- 1 cup sugar
- ⅓ cup blood orange juice
- ¼ cup butter
- 2 teaspoons blood orange zest
- Heat water in a double boiler. Add eggs, sugar, and blood orange juice and stir over the simmering water until well blended. Continue to mix with a wooden whisk or spoon until it thickens, about 8 minutes.
- Drain mixture through a mesh sieve. Discard clumps. Fold in the butter until combined. Stir in the zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.
Heat ingredients in a double boiler.
Cook until sauce thickens, then pour through a mesh sieve.