I wish I had lots of lovely things to say for this post but quite frankly, my brain is fried. We’ve just finished up Halloween & how the heck did it turn into November so quickly? I’m not ready to say goodbye to 2015 yet! It’s not that I especially adored this past year. It’s been fine in terms of life in general – no complaints. I’m just not ready to accept that this year flew by so quickly I can scarcely remember it.

I’m also feeling the pressure of finishing up those end of the year commitments I’ve made, coupled with all the things school aged kids bring to the mix (sports, programs, projects, endless papers to sign). My days seem shorter. My stress level seems higher. This seems to be the time I should be saying ‘No’ more often but turns out, people asked me to do things months ago & of course I said ‘Yes!’ because I couldn’t have realized what November would feel like. Note for self next November.

Last week I hit up Whole Foods & got giddy at the seasonal produce I found. Blood oranges being the most exciting, I decided to go ahead & jump into making something with those.

Spoiler alert – this recipe does not make a lot of curd. In fact, I’d say it doesn’t make enough curd but that’s likely because I could eat my weight in curd – which in itself actually sounds pretty gross. Why name something so lovely something so… curdy? Eck.

So at the end of this post you’ll eek out about a cup worth of blood orange & lemon curd & that will be enough for you or if you’re feeling generous, to share with a friend. And if you ever do anything I say, do this one thing – top it with pomegranate seeds. You have to. You must. It’s just too crunchy, tart & delicious to skip. Trust me.

How to prepare orange and lemon curd

  • COOK TIME: 20 mins
  • TOTAL TIME: 30 mins
  • AUTHOR: Trisha
  • SERVES: 2 servings


  • 4 Egg Yolks
  • ⅓ cup Honey
  • ⅓ cup Blood Orange Juice + Zest (zest them first!)
  • 2 Tablespoons Lemon Juice + Zest (zest them first!)
  • Pinch of Salt
  • ¼ teaspoon Cinnamon
  • 6 Tablespoons Butter (or Coconut Oil)
  • Topping:
  • More lemon zest
  • ¼ cup Pomegranate Seeds (divided if put into two containers)


  1. Using a double boiler method, place one to two inches of water into a heavy bottom pot.
  2. Place a glass bowl over the top & make sure the bowl doesn’t touch the water.
  3. Over medium heat, bring the water to a simmer.
  4. In the glass bowl, whisk egg yolks & honey until they’re pale.
  5. Add in all the citrus juice + zest, pinch of salt & cinnamon.
  6. Switch to using a spatula to stir the mixture & stir continuously so the eggs won’t over cook.
  7. Add butter slowly, a tablespoon at a time, stirring continuously until mixture starts to thicken.
  8. This could take up to 20 minutes for the mixture to thicken.
  9. Once mixture is thickened, strain through a sieve & pour into one to two cups.
  10. Place in the refrigerator to cool & solidify.
  11. When ready to serve, top with pomegranate seeds & lemon zest!

Love recipes with citrus? Click here to see my Citrus Roasted Beets!