John Myers
Blood Orange Lime Curd ~ Blood Orange Lime Cream
The perfect blood orange lime curd ~ blood orange lime cream recipe with a picture and simple step-by-step instructions.
- 4 small Blood oranges untreated
- 1 Lime untreated
- 75 g Butter
- 1 tbsp Food starch
- 220 g Sugar
- 2 tbsp Bourbon vanilla sugar, homemade
- 3 Eggs
- Wash the oranges and the lime with hot water, pat dry and finely grate the peel. Halve the fruit and squeeze out the juice (for me it was 150 ml), pass through a hair sieve.
- Put the juice, zest, butter, cornstarch, sugar and vanilla sugar in a saucepan and heat over a low flame until the butter has melted and the sugar has dissolved. Take in front of the stove and let cool down a bit.
- Beat the eggs thoroughly. Put the eggs in the saucepan and heat everything again over a low heat, stirring constantly, until the juice mixture begins to thicken. Fill immediately into clean twist-off jars and close (makes approx. 600 ml). After cooling, store in the refrigerator – the shelf life is approx. 14 days.
- The sweet and sour cream tastes delicious as a spread, is well suited as a filling for cakes, tarts, muffins, or to refine desserts and sauces. Have fun trying :-).
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