Delicious citrus curds | pink grapefruit, lemon and blood orange

One of my favorite thing about living in California is all the citrus. I. CAN’T. GET. ENOUGH. Growing up in France surrounded by apple and cherry trees, I had never even seen a real citrus tree until I moved to Arizona for college. I was hooked instantly. Nothing like the sight of bright yellow in a tree to cheer me right up – oh, and the blossoms, that smell….it’s like a drug!

Today I wanted to share a little favorite recipe of mine, a perfect little lemon curd (the best you’ll ever have I swear!), and a couple more fun twist on that – a grapefruit curd and a blood orange curd.

Lemon curd is such a great classic – if you’ve never tried making it you should, it is SO easy and SO delicious….and it doesn’t take more than 15 minutes to make! My FAVORITE breakfast of all time: greek yogurt topped with a bit of lemon curd and some ginger (or berry. Or chocolate!) granola from Trader Joe’s. Heaven in a bowl. I dare you to try it and not like it! And now that I have blood orange and grapefruit curds at home, I can mix it up some more – they are just as delicious! You can also try them with ricotta pancakes, or fill a cake with them or use them as a base to make ice cream. Yum!

Simple lemon curd (make about 1 cup)

In a small saucepan whisk egg yolk and egg until combined. As you whisk add sugar, lemon juice and lemon zest, and keep whisking until everything looks smooth – one minute or so. Place the saucepan over medium heat and whisk constantly. When the custard thickens and coats the back of a wooden spoon, it is ready – that should take about 8-10 minutes. Remove the pan from the heat, and slowly stir in the butter, one cube at a time. Strain the curd into a bowl/jar, cover up with plastic wrap and chill in the fridge for at least an hour.

Pink grapefruit curd (make about 1 cup)

Follow same directions as lemon curd recipe – only difference is that you add the lemon juice as the same time as the grapefruit juice.
Blood orange curd (make about 1 cup)
  • 1 whole egg
  • 3 egg yolks
  • 3/4 cup sugar
  • 1/2 cup fresh blood orange juice
  • 2 tbsp lemon juice
  • zest of 2 blood oranges
  • 4 tablespoons butter, cut into small cubes
Follow same directions as lemon curd recipe – only difference is that you add the lemon juice at the same time as the blood orange juice.

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14 Responses to “Delicious citrus curds | pink grapefruit, lemon and blood orange”
  1. Kathy says:

    Yeah! Glad to see you are back to blogging :) This looks like a really yummy recipe and going to have to give it a try. I have visited a friend of mine in Florida with citrus trees and I just don’t get any fresher than that.

    • audrey says:

      Thanks, Kathy! I am slowly coming back to it – a few guest posts left this week and next- and it feels SO good. Missed you guys and being here :) Have a lovely day! xx

  2. Ju says:

    I became a citrus addict during my second pregnancy, no idea why, but I’m glad about it (although chocolate will always come first in my heart !). I’ve actually never tried lemon curd but thanks to you it’s now on my to do list !
    AND I’m sure you have great ideas to use the egg whites, let us know 😉
    PS: Congrats on being back on blogging !

    • audrey says:

      ha yes, these egg whites – we shall do something about them 😉 Let me know what you think once you try the lemon curd, but if you are a citrus addict I am pretty sure you’ll be in heaven! xxxx

  3. Kaleigh says:

    This looks insanely delicious! Thank you for sharing!

  4. Nina says:

    Eeeeh ouiiii je suis de retour, je me suis ENFIN dépétrée de mon boulot qui me mangeait toutes mes journées!
    Alors en grande accro à la tarte au citron meringuée tu te doutes bien que le lemon curd, j’adore! J’ai jamais pensé à en faire au pamplemousse ou à l’orange mais ça a l’air booooooon! Et tes photos sont trop jolies en plus!
    J’ai actuellement un pot de passion curd que ma mère m’a ramené d’Angleterre, je l’ai pas encore ouvert mais ça doit être divin aussi 😉 Je pense que je vais tester ton petit dej, mais en version glacée : frozen yoghurt, fruit curd et granola, ça sonne bien non?

    • audrey says:

      ooohhhhhhh version glacee, j’adore l’idee!!!!!!! Miam et un curd fruit de la passion….il va falloir que je tente ca. Contente que tu sois de retour Nina, tu m’as manquee 😀

  5. Cheryl says:

    I am delighted to have come across this post and am ready to get cooking. I was wondering if you can process this or how long it will keep in the fridge?


    • audrey says:

      Quite a long time! If you keep it in the fridge and keep it air tight, up to 30 days – all that lemon and sugar do a great job at preserving the curd. Hope this helps!

  6. Alessia says:

    This looks amazing!

    I have a question – does this have to be kept in the fridge or can I keep it out for a few days? I am making a jar of curd for each of my family members for Christmas and I want to wrap them up and put them under the tree a few days before Christmas! :)

    • audrey says:

      Hi Alessia! I would not leave the curd out of the fridge for more than a few hours, because it is an egg-based curd! Merry Christmas to you and your family :)

      • Alessia says:

        Thank you Audrey!

        I will just keep them in the fridge and give them to my family unwrapped :)

        Merry Christmas!

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