Seville oranges are bold, bright, and wildly sour—but turn them into a curd and you get pure citrus magic. This silky Sour Orange Curd is vibrant, balanced, and perfect for cakes, tarts, pies, or spreading on toast.
Sour Orange Curd
Seville (sour) oranges cooked into a silky, bright citrus curd with unmatched flavor and aroma.
Ingredients
- 3 sour orange zested and juiced; zest reserved
- 4 egg yolk
- ¾ cup granulated sugar
- 6 ½ tbsp orange juice from the sour oranges
- 4 tbsp unsalted butter
- 1 pinch kosher salt
Instructions
- Zest and juice the sour oranges. Strain the juice to remove pulp and seeds, and set the zest aside.3 sour orange
- In a heatproof bowl set over a pan of simmering water (or a double boiler), whisk together the egg yolks and granulated sugar until fully combined.4 egg yolk, 3/4 cup granulated sugar
- Add the strained orange juice, unsalted butter, and kosher salt.6 1/2 tbsp orange juice, 4 tbsp unsalted butter, 1 pinch kosher salt
- Cook while whisking constantly until the mixture thickens and coats the back of a spoon, about 12–15 minutes.
- Remove from heat and immediately strain the curd through a fine mesh strainer for a smooth texture.
- Stir in the reserved orange zest while the curd is still warm.3 sour orange
- Allow to cool at least 15 minutes. Store in an airtight container in the refrigerator for up to 3 weeks, or use in tarts, pies, cakes, or as a spread.
Notes
Adding zest after straining keeps the curd bright and aromatic without fibrous bits. Reserve the egg whites to make meringue for pies or cookies.
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