You can make a curd using various fruits and berries, as long as you remember to still use 1/3-1/4 of the lemon juice in the basic lemon curd recipe. In the ‘sort of’ Meyer lemon curd I used a combination of lemon and orange juice, and equal amounts of zest, for a tasty substitute for REAL Meyer lemon juice using this principle.
I used 2 tbsp of lemon juice and enough blood orange juice to make up 1/2 cup juice in total when making this blood orange curd. And 2 tbsp of blood orange zest. It tasted delicious, but, unfortunately, the resulting curd lost the vibrant red colour of the juice when mixed with the yolks and cooked.
Cooking is Fun ... Really!! 
I love curd – nothing like lemon curd on toast for breakfast but have never actually made it. Will have to add this to my ever growing food bucket list!
It’s surprisingly easy to make, Caroline. I bet you’ve got all the ingredients in the house already.
I am sure I do and I am looking for something new to try for the growing edge link up I try (often unsuccesfully) to participate in each month!
I’ve made lemon, mixed citrus (lemon, lime and orange) and now the blood orange curd and liked every one. I don’t like curd on toast but it’s great in crepes, trifle, baked wonton cups and as a base for a lemon/limoncello tiramisu. Nothing like having a jar in your fridge for inspiration.
I want some of this swirled through some yoghurt for breakfast. Or just on a spoon – that would work too. š
Sounds like a plan.
I do love the colour of blood oranges. What a pity the yolks stole the colour when combined. Regardless of the colour, I’m sure the curd tastes wonderful xx
Thank you. It WAS tasty.