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Citrus curd

Australian Gourmet Traveller recipe for citrus curd.

By Emma Knowles
  • Serves 10
  • 10 mins cooking plus cooling
Citrus curd
Citrus curd


  • 8 egg yolks
  • 290 gm caster sugar
  • 90 ml each orange juice and lemon juice, plus finely grated rind of 1 orange and 1 lemon
  • 160 gm butter, coarsely chopped


  • 1
    Whisk yolks and sugar in a bowl to combine, then whisk in juices and rinds. Transfer to a saucepan, add butter and stir continuously over medium heat until just simmering (5-6 minutes). Remove from heat, strain into a sterile container and refrigerate until thick and cold (1-2 hours). Citrus curd will keep refrigerated in an airtight container for a week.


Note This recipe makes about 400ml.

  • Author: Emma Knowles