Blood oranges are known for their deep rosy color, extra sweet flavor, and subtle raspberry undertones.
This recipe highlights their unique taste by using both blood orange juice and lemon juice—the lemon juice adds a refreshing zing that perfectly balances the natural sweetness of the blood oranges.
Instead of butter, I use sour cream, which enhances the flavor and brings a gentle tanginess. I also add heavy cream, making the curd luxuriously smooth and silky. It all comes together in less than five minutes, making it one of the easiest (and most delicious) citrus curds to whip up.
For even more depth of flavor, I include blood orange zest, and to achieve that beautiful pink hue, I add a teaspoon of pink pitaya powder—a natural ingredient that enhances both color and taste.
The flavor reminds me of the creamsicles from my childhood—it’s that good. You can spread it on cakes and cupcakes, drizzle it over yogurt, or enjoy it with waffles.
If you’re a blood orange fan and it’s in season, go make this—you’ll love it!
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