• Cook Time: 20 min
Blood Orange Curd

Number of servings


  • 4 large eggs
  • 4 egg yolks
  • 1 cup sugar
  • 1 tablespoon finely minced Sunkist® lemon zest
  • 0.25 cup freshly squeezed Sunkist lemon juice
  • 0.25 cup freshly squeezed Sunkist Moro blood orange juice
  • 4 tablespoons cold butter
  • Pinch of sea salt


Time: 20 minutes

  1. In a large metal bowl, combine the whole eggs, egg yolks, sugar, Sunkist® lemon zest, freshly squeezed Sunkist lemon juice and Sunkist Moro blood orange juice. Whisk with a wire whisk.
  2. Place the bowl over a pan of simmering water, while making sure it does not touch it.
  3. Whisk continuously, for about 4 minutes until nicely thickened like a pie filling. Be careful not to let the mixture get too hot or it will get scrambled.
  4. Remove from heat and whisk in the cold butter and salt.
  5. Let cool to room temperature then cover and refrigerate until needed.