Serious Efforts: Blood orange curd too liquidy!

Help! I attempted to make blood orange curd last night and even after chilling in the fridge over night, the curd has not set at all. In fact, the butter in the curd has created a solid top layer. Any idea on how to save it? I'd hate to waste the blood oranges that've gone into the curd thus far.

I used this recipe:

4 blood oranges 1/2 lemon 1/2 tsp cornstarch 4 whole eggs 1/2 c sugar 1 stick butter

I cooked everything together in a double boiler. When the mixture appeared to thicken a little bit, I took it off the heat, cooled it, and placed the curd in the fridge with plastic wrap touching the surface.

What did I do wrong?

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