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Orange Curd

Use this orange curd to make Meringue Eggs.

  • Yield: Makes 1 1/2 cups
Orange Curd


  • 6 large egg yolks
  • 3/4 cup sugar
  • Zest of 1 orange
  • 1/4 cup plus 1 tablespoon freshly squeezed orange juice
  • 2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/8 teaspoon coarse salt
  • 1/2 cup plus 2 tablespoons plus 1 1/2 teaspoons unsalted butter, cold, cut into small pieces


  1. Combine yolks, sugar, orange zest, orange juice, and lemon juice in a heavy-bottomed saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula (be sure to scrape sides of the pan), until the mixture is thick, 8 to 10 minutes. Let mixture come to a rapid simmer and cook, continually scraping sides of pan, for 2 minutes.

  2. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.

Reviews (2)

  • lindagal63 22 May, 2013

    I love the fact that this recipe has no gelatin... it's not needed! The curd was slightly too sweet for me, I was looking for a little brighter flavor so I just added a little more orange juice and lemon juice until it had the tartness I was looking for. I used it to fill dark chocolate cupcakes with ornage buttercream frosting and got rave reviews!

  • shiloh78 7 Apr, 2012

    Great recipe! Meringue Eggs turned out great! Now I want to eat this on a scone.

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