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Seville Orange Curd
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5 from 4 votes

Seville Orange Curd

This Seville orange curd is tart and delicious and reminds me of my favorite orange candy. Seville Oranges are tart and the flavor is intense and therefore perfect for curd. Use it as a dessert topping, a cake filling or in place of jam for biscuits or toast.
Prep Time10 mins
Cook Time15 mins
Chilling Time2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: English
Servings: 2 cups
Calories:

Ingredients

  • 3/4 cup fresh-squeezed Seville Orange juice
  • 2 (100 grams) whole eggs
  • 4 (80 grams) large egg yolks
  • 1 cup (200 grams) granulated sugar
  • 8 tablespoons (114 grams) unsalted butter room temperature
  • 1/8 teaspoon kosher salt
  • 2 teaspoons navel orange zest

Instructions

  • Place a strainer over a medium-sized bowl near the stove.
  • In a nonreactive 2 quart saucepan, combine the whole eggs, eggs yolks, and sugar and whisk until well blended. Whisk in the orange juice and add the butter and salt.
  • Cook the mixture over medium heat, whisking constantly until the mixture is thickened. As you cook the mixture the butter will melt. When the mixture has thickened and reached a temperature of 185 degrees F pour it into the strainer. Press the curd through the strainer with a spatula to remove the solids.
  • Zest a medium navel orange directly into the curd and whisk the zest into the orange curd.
  • Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill.
  • The Seville orange curd is good in the refrigerator for 3 weeks and can be frozen for up to 1 year. If freezing the curd, package it in a freezer container after it has chilled. When ready to use place it in the refrigerator to thaw for 24 hours before its intended use.

Notes

ORANGE CURD. For orange curd made with regular orange juice, start with 1-1/2 cups of fresh orange juice (4-5 oranges depending on size) and boil the juice until it is reduced to 3/4 cup to concentrate the flavor.   Use 1/2 cup to 3/4 cup of sugar depending on how sweet the juice is.