This recipe is used in our Blueberry and Coconut Cake.



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 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.

  • 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.

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Rating: 4 stars
I tried this recipe and it was great, but I added 2 tablespoons / 30mL more orange juice to it. I don't like the way the ingredients are measured and it's quite fussy with tablespoons/teaspoons etc. when it could be turned into grams. However, I understand that not everyone has a scale... Anyhow, here's the ingredients in ~metric 6 egg yolks 150g sugar zest of 1 orange 75mL orange juice, freshly squeezed 38mL lemon juice pinch of salt 148g unsalted butter