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Orange Lemon Curd

Orange lemon curd is a delicious and versatile condiment that is perfect for adding a burst of citrus flavor to a wide variety of dishes. This rich and tangy spread is made by combining fresh orange and lemon juice with sugar, butter, and eggs to create a smooth and creamy mixture that is bursting with tangy citrus flavor.

Orange lemon curd is incredibly easy to make and only requires a few simple ingredients. To make this delicious spread, you will need the following ingredients:

  • 6 Tbs. unsalted butter, softened at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • ⅓ cup fresh lemon juice
  • ⅓ cup fresh orange juice

To make the curd, start by whisking together the orange juice, lemon juice, sugar, and butter in a medium saucepan. Heat the mixture over medium heat, stirring constantly, until the sugar is dissolved and the butter is melted.

Next, whisk the eggs in a small bowl and then slowly whisk them into the orange lemon mixture in the saucepan. Continue cooking the mixture, stirring constantly, until it thickens and coats the back of a spoon.

Once the curd has thickened, remove it from the heat and strain it through a fine-mesh sieve to remove any lumps or bits of cooked egg. This will give the curd a smooth and velvety texture.

Allow the orange lemon curd to cool to room temperature before transferring it to a jar or container with a tight-fitting lid. The curd can be stored in the refrigerator for up to 1 week.

There are so many delicious ways to use orange lemon curd. It is delicious spread on toast or scones for a tasty breakfast or brunch. You can also use it to fill tart shells or layer cakes for a tangy and delicious dessert.

Orange lemon curd is also a great addition to savory dishes. Try mixing it into mayonnaise for a tangy twist on a classic sandwich spread. You can also use it as a glaze for roasted chicken or pork, or as a dipping sauce for fried seafood.

Orange lemon curd is a delicious and versatile condiment that is perfect for adding a burst of citrus flavor to a wide variety of dishes. Give it a try and see for yourself just how tasty this tangy spread can be.

It took me too many years to realize that homemade lemon curd isn’t that tricky to make, and this recipe ensures that you can have lemon curd any time you want. For this version I didn’t have enough fresh lemon juice, so I substituted some fresh squeezed orange juice too. The orange juice cuts the tartness a bit and makes the curd a little sweeter.

Orange Lemon Curd

Makes 2 cups
Course: Dessert
Cuisine: American
Keyword: lemon curd
Servings: 2 servings
Calories: 817kcal


  • 6 Tbs. unsalted butter, softened at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • cup fresh lemon juice
  • cup fresh orange juice


  • Fine Cooking provides a really useful picture tutorial of the curd making process. You can find it here.
  • In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes.
  • Slowly add the eggs and yolks. Beat for 1 minute.
  • Mix in the orange and lemon juices. The mixture will look curdled, but it will smooth out as it cooks.
  • In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.)
  • Increase the heat to medium and cook, stirring constantly. Don’t let the mixture boil. Cook until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer.
  • Remove the curd from the heat. Strain the curd to remove any egg solids that may have formed, and transfer the curd to a bowl. Press plastic wrap on the surface of the curd to keep a skin from forming, and chill the curd in the refrigerator.
  • The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Nutrition values are estimates, for exact values consult a nutritionist.

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