Mandarin Orange-Lime Curd

Photo: Kate Mathis
Prep Time:
35 mins
Total Time:
35 mins
6 cups

Use this aromatic citrus sauce to top ice cream, or try schmearing it on toast, muffins, or scones.


  • 3 cups sugar

  • 2 tablespoons finely grated mandarin-orange zest (from 9 oranges), plus 1 ½ cups fresh juice (from 13 oranges)

  • 1 tablespoon finely grated lime zest (from 2 limes), plus ¾ cup fresh juice (from 5 limes)

  • 18 large egg yolks

  • ¾ teaspoon kosher salt

  • 3 ¾ sticks cold unsalted butter, cut into small pieces


  1. In a medium saucepan, whisk together sugar, both zests, and egg yolks; whisk in citrus juices and salt. Add butter; place pan over medium-high and cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and bubbles form around edge of pan, about 11 minutes (do not let boil).

  2. Remove pan from heat immediately. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against surface of curd; refrigerate until cool. Transfer to 6 seven-ounce jars; curd can be refrigerated in jars up to 2 weeks.

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