Seville Orange Curd


  • 6 Seville oranges with good skins
  • 4 eggs, plus 2 extra yolks
  • 8 oz / 230 g unsalted butter, cut into small cubes
  • 12 oz / 340 g sugar


Grate the zest and squeeze the juice from the oranges into a bowl. Lightly beat in the eggs, and add the butter and sugar. Set the bowl over a saucepan of hot water (or cook in a double saucepan), and keep the water hot but not boiling. Stir from time to time until the butter has melted and the sugar has dissolved. Heat gently, stirring continuously, for 15–20 minutes, until the mixture thickens. Remove from the heat. Allow to cool slightly, and pour into clean, dry jars. Cover immediately, label, and when cool, refrigerate. It should be used within 3–4 weeks. Variations This recipe works equally well with lemons, limes or grapefruit, although the latter will not have quite the same intensity of flavour.