Orange Curd

  • Servings: MAKES ABOUT 1 2/3 CUPS

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  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely grated orange zest
  • 2 teaspoons finely grated lemon zest
  • 1 stick (4 ounces) cold unsalted butter, cut into tablespoons

How to make this recipe

  1. In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic. Refrigerate the curd overnight; it can be refrigerated for up to 1 week.

Contributed By Published September 1998

470548 recipes/orange-curd 2013-12-06T23:39:32+00:00 Flo Braker fall|summer|cakes-and-cupcakes|desserts|dips-and-spreads|make-ahead september-1998,orange curd,layer cake filling,dessert recipe,Flo Braker,The Simple Art of Perfect Baking recipes,orange-curd 470548

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