Easy Treats – Blood Orange Curd
Set out this afternoon for a doctor’s appointment, only to return hours later in a haggard state. Boy am I tired!
Been enjoying the many delights of food and family as of late, boarding myself in and hibernating before things get crazier around here. Pancakes, muffins, jams, teas, chocolate, kettle chips… hearty and sinfully indulgent snacks for days (at least the mom-in-law is counteracting them with healthy dinners!). Amongst my favourites when it comes to accessible sweets, is this new take on a lemon butter British family favourite. For those of you not familiar with curds, they serve the same purpose as a jam or jelly would – except they are butter and egg based. Lemon curd has been a longtime Christmas staple made fresh every year on my moms side, and I have wonderful memories of mornings with the tart, creamy spread loaded on top of bread (and paired with orange pekoe tea). It’s thick, delicious, and worthy of the heart attack it could surely bring on if indulged too much.
The recipe below is a sweeter modification, with less sugar and butter (if that helps the guilt factor). I whisked my mix into Aero-like consistency, and while I like the heavier take a bit better, the foam is a nice light sensory switch up. This stuff goes fast, so fill two jars for yourself and gift one to a friend while still fresh.
ORGANIC BLOOD ORANGE CURD (modified recipe from the Tart Tart)
Makes 3 small jars
- 12 organic, free-range egg yolks
- 3/4 cup freshly-squeezed blood orange juice (from around 3-4 organic blood oranges). If you’d like more of a tart taste, use younger/unripened oranges as opposed to older/sweeter ones!
- 1/4 cup organic lemon juice (approx 2 small lemons)
- 1 cup organic cane sugar
- 1/2 cup organic butter (8 Tbsp), cut into Tbsp pieces
Place the egg yolks, sugar, blood orange, and lemon juice in a medium saucepan and turn the heat on to medium low. Whisk constantly (or the yolks will curdle), for at least 10 minutes (if you like a lighter consistency, don’t be afraid to froth!). At this point, the curd should become really foamy, then thicken up. When it’s thick enough to coat the back of a spoon, run the ingredients through a sieve into a medium bowl (for the airy version, you can skip this step if your juicer already strained out citrus seeds and pulp). Immediately stir in the butter a little at a time until it all melts and blends in. Let cool in jars, and refrigerate to let the consistency thicken.
Enjoy generously on toast with tea!
xoxPosted under Foodie, handmade, Home, organic, Uncategorized by Robyn