Blood Orange-Curd Sundaes with Olive Oil & Sea Salt


  • 3 large eggs, room temperature
  • 1/2 cup fresh lemon juice
  • 1/2 cup sugar
  • 1/4 tsp. Kosher salt
  • 1 tsp. vanilla extract
  • 1 Tbsp finely grated blood or regular orange zest
  • 1/2 cup (1 stick) chilled unsalted butter
  • 1/2 cup fresh blood or regular orange, cut into pieces
  • Vanilla ice cream, softly whipped cream
  • TFO Blood Orange or regular olive oil
  • Flaky sea salt (or Himalayan Pink salt)


  1. Whisk eggs, sugar, & vanilla in a medium bowl until pale and thick, about 4 minutes.
  2. Bring the orange juice & zest, lemon juice, & salt to a simmer in a small saucepan over medium heat.
  3. Whisking constantly, gradually add half of juice mixture to the egg mixture, then whisk the egg mixture into the remaining juice mixture in the saucepan.
  4. Reduce heat to medium-low & cook, stirring with a wooden spoon, until bubbles subside & mixture is thick enough to coat the spoon, about 3 minutes.
  5. Take off the heat, whisk in the butter a few pieces at a time, incorporating completely before adding more.
  6. Transfer curd to a medium bowl & press plastic wrap directly onto the surface.
  7. Chill until cold, at least 3 hours.

To serve, spoon ice cream into bowls or clear glasses.  Top with the curd, then the whipped cream. Drizzle with olive oil & sprinkle with salt.