Use this orange curd to make Meringue Eggs.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Cook's Notes

Curd can be refrigerated up to 1 1/2 weeks.

Reviews (4)

12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
Made this using the recommendations of other commenters and it turned out really nice. I could possibly use even a little more lemon than others suggested, but I really like that punch to balance the sugar.
Rating: 5 stars
I agree with lindagal. I increased the orange juice to 1/3 cup and the lemon juice to 3 tablespoons. I also added some lemon zest to the orange zest. The curd came out fantastic! I’ll be putting it in between a two layer devils food cake with orange buttercream frosting, then topped off with chocolate mirror glaze. Yum!! BTW, straining through a sieve should not be an option since the end result should be a beautiful, smooth curd.
Rating: 5 stars
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!
Rating: 5 stars
Great recipe! Meringue Eggs turned out great! Now I want to eat this on a scone.