Seville Orange Curd is a made with seasonal bitter Seville Oranges. They combine brilliantly with butter, eggs, and sugar to make a sweet, creamy and tangy alternative to marmalade.
Seville Oranges are a bright and cheerful reminder of the sunshine of Spain while we endure the cold early months of the year. They have a very sharp flavour and lots of pips, they are really too bitter to eat raw.
Seville Oranges have a very short season. They are available to buy in the UK in January and February. This is a very short season so preserving them in Seville Orange Marmalade or this lovely Seville Orange Curd is a great way to extend the season.
I made the Seville Orange Curd in my Froothie Optimum ThermoCook, it’s ideal for making fruit curds because it heats to an even temperature and stirs the mixture at the same time.
You don’t have to stand over it either, just set it up and 15 minutes later, perfect delicious orange curd. If you don’t have Seville Oranges, they are only available for a short time, then use the zest of the orange and juice of one orange and one lemon.
The Seville Orange Curd makes an ideal topping for these gluten-free Citrus Chia Seed Muffins which are made with coconut flour and chia seeds.
I adapted the recipe from one I found at Slim Palate, using one orange and one lemon instead of the two lemons in the original recipe.
I think I had the oven a little too hot and the buns sunk in the middle a little and are slightly more brown around the edges than they should be!
Fortunately, they still tasted very good indeed and kept moist for 3-4 days. A teaspoonful of curd sits nicely in the little indentation and adds a hint of creamy luxury to the buns.
Here are three more curd recipes made in either the Optimum ThermoCook or the Froothie Optimum high power blender:
Lemon Curd from Tin & Thyme
Passionfruit and Lime Curd from The Crafty Larder
Persimmon and Bergamot Fruit Curd from Kavey’s Kitchen
Seville Orange Curd
- 2 Seville oranges, zest and juice
- 100 g unsalted butter
- 3 eggs
- 150 g caster sugar
For the ThermoCook
- Place all the ingredients into the jug
- Select mix for 7 seconds
- Insert the Mixing Tool and cook at 80C, mix setting 3 for 15 minutes
- When the curd is made, spoon it into sterilised jars and store in the refrigerator for 2-3 weeks
To make without a ThermoCook
- Place all the ingredients in a double boiler or in a large heatproof bowl over a pan of simmering water. Sir until the sugar has dissolved and continue to heat gently, stirring, for about 20 minutes until thick enough to coat the back of the spoon; do not allow to boil or it will curdle.
- Strain the lemon curd through a fine sieve. Pot and cover in the usual way. Store in the refrigerator and use within 2-3 weeks.
Disclosure: Froothie UK sent me the Optimum ThermoCook to use and review at home. I have not been paid for this post and was not required to give the ThermoCook a positive write up. All opinions are my own. Affiliate links included in this post.