Tangy and thick blood orange curd made without eggs! It has freshly squeezed blood orange juice and zest.
This eggless blood orange curd is tart and creamy with a pretty pinky orange color. It's made with fresh squeezed orange juice and is a perfect cake or cupcake filling.
Milk or cream, granulated sugar, blood orange juice, blood orange zest, cornstarch, and cold butter.
Pour milk, sugar, blood orange juice and zest into a saucepan over medium heat. Stir until combined.
Let the mixture come to a gentle simmer. Then whisk in the cornstarch and cold nutter until thickened and smooth.
Pour the curd into a heatproof jar. Cover with plastic wrap and chill in the refrigerator for 1 hour.
Use your curd to fill cakes or spread on toast or pancakes! Want to make this recipe? Check out the full instructions at:
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