Tangy Orange and Lemon Curd

This lemon curd is bursting with citrus flavour, with the addition of orange juice and orange zest.

If you’re looking for a lemon curd recipe using all natural ingredients, this is it! 

Recipe below.

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I may or may not have eaten my way through 2 entire jars of this lemon curd in the last 4 days. (Hangs head in shame.)

The good news is that it’s made with whole, healthy ingredients so even if you overdo it (like, ahem, me) it’s all good.

This lemon curd recipe is bursting with citrus flavour from the lemon and orange zest and freshly squeezed juice. And those flavours pair perfectly with the natural sweetness of honey.

I didn’t know how to make custard and assumed it was difficult. Nothing could be easier! It takes only 20 minutes from beginning to end and the results are delicious.

Did I mention that it tastes like creamsicles? Yup, in a jar. With a spoon.

Three Ways to Use It:

1. Stir into plain yogurt and add granola. Yogurt + this custard + granola = yum. By getting plain yogurt instead of flavoured, you can add in your own flavours and control the sweetness factor.

2. On cake. This custard makes a light and refreshing cake filling and icing. I’ve tried it. It’s heaven.

3. In my grain-free vanilla crepes. There aren’t words.

Tangy Orange and Lemon Custard

• Servings: 2 cups
• Time: 20 mins
• Difficulty: easy
• Print

1/4 cup salted butter, at room temperature
1/3 cup honey
4 egg yolks
3 whole eggs
3/4 cup freshly  squeezed orange juice (about 3 medium navel oranges)
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
2 tbsp orange zest
1 tbsp lemon zest

1. Fill bottom pot of a double boiler with 2” water and bring to boil.

2. Meanwhile, in a large bowl, cream butter and honey until mixed with no lumps. Add eggs, orange juice, lemon juice, orange zest and lemon zest and whisk thoroughly. Pour mixture into the top pot of double boiler and place over bottom pot of boiling water.

3. Cook over medium-high heat, whisking constantly, until mixture has thickened to consistency of thin yogurt, about 12 to 14 minutes.

4. Transfer custard to glass jar and refrigerate until completely cooled, about 2 hours. It will continue to thicken as it cools.

NOTES: If this seems intimidating- it isn’t! You can start and finish the whole process is less than 20 minutes. All you do is whisk the ingredients briskly in a double boiler until they thicken into a custard. That’s it! Take a curtsey if you wish.

If you don’t have a double boiler, just boil water in a regular pot. Set a metal bowl on top of the pot and whisk your ingredients in the bowl over the boiling water.