Seville Orange Curd
Prep time
Cook time
Total time
Inspired by Rose Levy Beranbaum's recipe/blog post, January 19, 2008, "As Orange As it Gets"
Recipe type: Jams and Jellies
Serves: 1.25 cups
  • 4 tsp. naval orange zest
  • 4 egg yolks
  • ¾ c. granulated sugar
  • 6½ Tb. sour orange juice, strained (about 3 oranges)
  • 4 Tb. unsalted butter
  • Pinch kosher salt
  1. Place zest in a medium bowl, then place a large strainer over the bowl; set aside.
  2. In a glass bowl over a pan of simmering water (i.e., double boiler), beat egg yolks and sugar with a wire whisk until well combined. Stir in juice, butter and salt.
  3. Whisk regularly, until mixture is thick and covers the back of a wooden spoon (about 12-15 minutes).
  4. Pour mixture into strainer so it combines with the orange zest. The mixture is thick, so you may need to push it through the strainer with a wooden spoon or rubber spatula until most of it is captured and the ‘coarse’ residue is left behind (that’s a tasty snack, too!).
  5. Stir the mixture to combine with the zest, then allow it to cool for about 15 minutes.
  6. Pour into a sterilized jar with a tight fitting lid.
  7. The curd can be stored in the refrigerator for up to 3 weeks.
1) Don’t have Seville oranges? Use naval or juice oranges - the juice just needs to be concentrated. As Rose suggests, butter a 4-cup heat-proof glass measuring bowl and add 1 c. freshly squeezed orange juice to it. Microwave on High until the juice reduces to 2 Tb. In the recipe, only use ½ c. sugar, instead of ¾ c. sugar.
OR, try 2 parts fresh orange juice to 1 part lime juice (Note: I have not tried this method, but it's worth experimenting).
OR, try Calamondin juice if you have access to that precious fruit.
2) Have too many Seville oranges? Juice them and place the juice in airtight containers and freeze for up to a few months.
Recipe by My Delicious Blog at