Monday, August 13, 2012

Lemon-Orange Curd

Yield 1¼ cups of curd

4 egg yolks
85g caster sugar
50ml lemon juice
50ml orange juice
40g butter, chopped into small cubes

  • Whisk egg yolks and sugar until combined.  Add in lemon and orange juice and continue to whisk until incorporated.  Strain into a stainless steel bowl.
  • Place the bowl over a saucepan of simmering water (make sure that the base of the bowl doesn't touch the water).  Whisk continuously until it thickens and custard-like.  Whisk in butter.  
  • Remove from heat and pour into a container.  Cover immediately with clingfilm to prevent a skin from forming.  The lemon-orange curd will continue to thicken as it cools.
  • Refrigerate.  (Keep up to a week)

Suggestions:  Use as a spread for crackers, scones or filling for tarts, pies, cakes, swiss roll, etc etc.


  1. Hmmm... This will go well with pancakes...

    1. Haha, never crossed my mind to go with pancakes. Thanks.

  2. Oooh, this must be full of citrus taste! I have yet to make any citrus curd and looking at yours, I think it is time I should make some for side spread.

  3. I'll just scoop and eat on its own. Hee..hee...

  4. I love fruit curds, I've never tried a lemon and orange curd though. I bet it's fantastic.

  5. Mel, yes, this curd is very citrusy. I love it on crackers.

    Jennifer, something different from lemon curd. You can also add some orange and lemon zest into the curd.

  6. I love lemon curd and I think adding orange to it is a fabulous idea! Love the golden yellow color! Yum! :))


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