08 Aug

Seville Orange Curd

08 Aug, 2013 Recipes

Although lemon curd is an undisputed classic this recipe is a delicious variation on the theme. Try it as a filling for a cake or tart or swirl through some vanilla ice cream.


3 freshly laid eggs, at room temperature and lightly beaten
170 grams of sugar
Zest finely grated from Seville orange
1/2 cup of strained Seville orange juice
100 grams of cubed unsalted butter


Rub the zest into the sugar with your fingertips to release oils. Combine the sugar, juice and butter in a pan and stir to dissolve sugar crystals over low heat. Remove pan from heat for a moment and stir the beaten eggs into the juice, combining completely.  Then, replace pan over heat once again and raise temperature moderately, stirring constantly with a wooden spoon. Do not boil and don’t stop stirring – that’s the only thing to remember.  You can use a double boiler if you’re unsure. You’re aiming for the consistency of honey. Strain and place into a clean jar and refrigerate for up to a month.

Makes about 2 cups.

Inspired by Stephanie Alexander’s Lemon Curd Recipe in her Cook’s Companion