Orange Curd

This recipe is used in our Blueberry and Coconut Cake.

  • Yield: Makes 1 1/2 cups

Photography: Romulo Yanes

Source: Martha Stewart Weddings, Summer 2013


  • 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
  • Pinch of 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 heatproof spatula (be sure to scrape the sides of the pan), until 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-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks.

Cook's Notes

This is more than is needed for this cake; however, the curd is delicious and can be used as a spread for toast, in cupcakes, over baked meringues, etc.


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