Recipe: Seville Orange Curd


  • 2 large egg yolks
  • Zest and juice of 1 large orange
  • 75g caster sugar
  • 20g cold butter, cubed


  1. Add egg yolks and caster sugar to a sauce pan then whisk until smooth.
  2. Zest and juice the orange, and add it to sauce pan. Whisk until everything is combined.
  3. Heat at a medium temperature, cooking slowly whilst stirring (a wooden spoon is best). Continue until the curd is thick enough to coat the wooden spoon.
  4. Remove from the heat and whisk in the cold butter, one cube at a time. The curd should be thick and smooth.
  5. Leave to cool, then store in a sterilised glass jar. Keeps for up to a month.