Orange curd from The Cake Bible (page 342) by Rose Levy Beranbaum

  • egg yolks
  • oranges
  • Show all ingredients...
  • Serves : 1 cup

  • EYB Comments

    Can substitute blood oranges for regular oranges.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute blood oranges for regular oranges.

  • Beebopalulu on January 25, 2020

    Possibly the tastiest thing ever.

  • ashallen on January 02, 2020

    This is an excellent orange curd recipe - thick, spreadable texture and tart, aromatic flavor. I used a mixture of juices from some unusually sour clementines, an unusually sour navel orange, and a small lemon - great way to use citrus I had planned to eat raw (except the lemon!) but found to be too tart. The curd was excellent with or without the orange zest - the zest did add more flavor complexity (and a few bitter notes to balance the sweetness). Leftovers froze well.

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