Winter Citrus Curd
A ZESTY + Tangy Citrus Curd RECIPE to BRIGHTEN UP your winter
Citrus is truly such a bright spot in the otherwise bland and bleak winter months. Between the vibrant colors and the juicy flavors, it’s quite literally sunshine on a winter day that might otherwise be dreary, sad, cold and gray.
While I’ve always loved the basics, you know, your oranges and grapefruits, my citrus world got a whole lot bigger when we moved to California. Suddenly I found myself walking down streets lined with trees that were just dripping in citrus, so much so that people put boxes out that say “Free, Help Yourself” (and you know I absolutely do). At the farmers markets, I was surrounded by boxes overflowing with freshly picked oranges and meyer lemons, and pomelos were less than a dollar (What even is this world??!). I’d find myself in awe of varieties and flavors I’d never even dreamed of. I mean kumquats used to be a rarity to find, and now here I am growing not one, but two trees in my backyard! And there are limequats. And a lemon tree grows outside my living room window. What is life??!
Of course, all that citrus and sometimes there’s only so much one can eat before it starts to turn, so I often find myself cooking with more citrus than ever these days. I’ll throw a little citrus sunshine in just about anything, from drinks to dinner to dessert. And, of course, curd.
Now I love a lemon curd, but why limit yourself to lemon when you could have the whole citrus grove??! Which, coincidentally, also happens to be my motto whenever I shop the citrus fruit stand at the farmers market. I have been making batches of this bright and creamy tangy curd for a few years now, anytime I have some extra citrus in need of using up, and it truly never disappoints. Thanks to the mix of citrus it’s the perfect blend of sweet, zesty, tangy and creamy. And, because I always love to throw in some cara cara and/or blood orange juice, too, it’s also the most beautiful shade of warn winter sunset pink.
Winter brings such a bounty of bright, zesty citrus fruits that are perfect for creating a fresh, tangy curd that’s perfect for elevating your winter desserts. This Winter Citrus Curd recipe combines the best seasonal citrus—like oranges, grapefruits, and lemons—into a smooth, velvety spread that’s perfect for everything from pastries to pancakes. Whether you’re using it in a dessert, as a spread, or in a breakfast dish, this easy recipe will bring sunshine to your winter table and is sure to brighten even the grayest and coldest of winter days. Plus, it’s a great homemade gift idea for friends and family—just jar it up and add a cute label!
Whether you're new to curds or a seasoned pro, the easy-to-follow recipe that I’m sharing below will have you enjoying the perfect balance of tart and sweet winter citrus curd in no time.
What is Citrus Curd?
Citrus curd is a smooth, tangy spread made from fruit juice, eggs, sugar, and butter. It has a silky texture and a bold, vibrant flavor, making it a great alternative, albeit a far more decadent one, to traditional jams and jellies. While lemon curd is the most popular, using winter citrus fruits like oranges and grapefruits adds a refreshing twist that’s perfect for for brightening up the colder months.
Why YOU’LL LOVE Winter Citrus Curd
Winter citrus fruits—such as blood oranges, navel oranges, grapefruits, and lemons—are at their peak during the colder months, which makes this the perfect time to enjoy their refreshing flavors. Winter citrus curd is incredibly versatile and with its vibrant, sunny flavor, citrus curd is sure to add some cheer to even the darkest winter days. Here are a few ways it can be used:
Spread it on toast or scones for a bright, flavorful breakfast
Swirl it into yogurt or oatmeal for a tangy twist
Use it as a filling for cakes, tarts, and pastries
Top pancakes or waffles for an extra burst of flavor
Pair with shortbread or biscuits for a delectable treat
Ingredients for Winter Citrus Curd
This recipe requires a mere handful of ingredients. To make this winter citrus curd, you will need a combination of fresh citrus fruits and common kitchen staples. Here’s what you’ll need:
CITRUS JUICE
I use a combination of citrus for the juice, generally somewhere in the ratio of 2 oranges, a lemon and half a grapefruit.
CITRUS ZEST
I also use a combination of citrus for the zest, although I tend to lean more into the oranges for this.
GRANULATED SUGAR
EGGS
I use a mix of whole eggs and egg yolks to achieve a mixture that is still rich and decadent but doesn’t tasty too eggy.
BUTTER
KOSHER SALT
How to Make Winter Citrus Curd
Making citrus curd is simple and requires only a few steps. Here's how you can make your own batch at home:
PREPARE THE CITRUS:
Start by zesting the orange and lemon and juicing the fruits. Make sure to strain out any seeds or pulp for a smooth curd.
COMBINE THE INGREDIENTS:
In a medium saucepan, whisk together the citrus juices, zest, eggs, and sugar. Place the saucepan over medium heat, and whisk constantly to avoid the eggs from curdling.
COOK THE CURD:
Continue to cook the mixture over medium heat, stirring constantly until it thickens and coats the back of a spoon. This should take about 8-10 minutes. You can test the thickness by running your finger across the back of the spoon—if it leaves a trail, it’s ready.
ADD BUTTER AND SALT:
Once the curd has thickened, remove it from the heat and whisk in the butter, one piece at a time, until fully incorporated. Add a pinch of salt to balance the sweetness and acidity.
STRAIN THE CURD:
For an ultra-smooth texture, strain the curd through a fine-mesh sieve to remove any bits of zest or egg curdles.
COOL AND STORE:
Cover the curd with parchment paper or plastic wrap (pressing the wrap directly onto the surface of the curd to prevent a skin from forming), and chill in the refrigerator for at least an hour, or up to overnight, before serving. Transfer leftovers to an airtight jar or container and store it in the refrigerator for up to 2 weeks
Tips for Perfect Winter Citrus Curd
USE AT LEAST 3 KINDS OF CITRUS: For the best flavor, use a mix of different citrus fruits—different varieties of oranges, lemon, grapefruit, and even tangerine or kumquats—when making your curd for a truly unique combination of tastes.
DON’T RUSH THE COOKING PROCESS: Be patient while cooking the curd, and make sure to stir constantly. It may take some time to thicken, but rushing can cause the eggs to scramble.
Serving Ideas for Your Winter Citrus Curd
Wondering how to enjoy your homemade citrus curd? Winter citrus curd is incredibly versatile and can be used in many ways. Here are a few ideas to get you started:
Enjoy it with Pavlova: Top pavlova with whipped cream, the curd and fresh citrus slices or berries.
Savor it with Crepes, Pancakes or Waffles: Top pancakes or waffles for an extra burst of flavor
Layer it in a trifle: Add citrus curd between layers of cake, whipped cream, and fruit for a festive dessert.
Top your favorite baked goods: Spoon citrus curd over muffins, croissants, or sweet rolls for a sweet, tangy finish.
Use it in a tart: Spread the curd in a prepared tart shell and top with fresh seasonal fruit for an easy yet elegant dessert.
Pair with cheese: Serve citrus curd alongside soft cheeses like mascarpone or goat cheese for a unique appetizer or dessert.
Spread it on toast or scones for a bright, flavorful breakfast: Bonus points if you have clotted cream, too.
Swirl it into yogurt or oatmeal for a tangy twist
Use it as a filling for cakes
Pair with shortbread or biscuits for a delectable treat
LOOKING FOR OTHER CITRUS RECIPES TO ENJOY?
Here are a few other favorite citrus-based recipes of mine:
KUMQUAT BASIL MARGARITAS: A fresh and fun way to utilize kumquats
BLOOD ORANGE ROSEMARY PALOMA: A zesty and herbacious twist on the classic paloma
DARK CHOCOLATE DOUBLE ESPRESSO ORANGE CHOCOTINI: Enjoy a touch of citrus in this decadent and chocolatey, but booze free, beverage
CRISPY CHICKEN WITH CITRUS, FENNEL + OLIVES: Crispy Chicken thighs with jammy fennel and a zesty, herby citrus and green olive salsa verde…a mouthful but wow! is it worth it!
SLOW ROASTED SALMON WITH WINTER CITRUS + CRANBERRIES: A bright and beautiful salmon dish that is elegant and delicious enough for a dinner party but easy enough for weeknight supper
RADICCHIO SALAD: This winter salad is crisp and refreshing and gets a nice added pop of zesty flavor thanks to the citrus.
BLOOD ORANGE PISTACHIO MADELINES: Delightful little treats that are nutty with just a burst of citrus flavor; perfect for dessert, tea time, snacking or after dinner treats.
BECAUSE FOOD TASTES BETTER WHEN IT’S SHARED WITH OTHERS…
If you make this WINTER CITRUS CURD, please snap a photo and share it, tagging me on INSTAGRAM so I can see! Truly nothing makes me happier than when I see others making and enjoying my recipes!
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WINTER CITRUS CURD
Ingredients
- 3 eggs
- 4 egg yolks
- 1 cup granulated sugar
- 1 cup citrus juice (roughly 2 oranges, 1 lemon, 1/2 grapefruit or pomelo)
- 1/3 cup citrus zest (roughly 2 oranges, 1 lemon, 1/2 grapefruit or pomelo)
- 1/2 cup butter, cut into cubes
- Generous pinch of kosher salt
Instructions
- Start by zesting the orange and lemon and juicing the fruits. Make sure to strain out any seeds or pulp for a smooth curd.
- In a medium saucepan, whisk together the citrus juices, zest, eggs, and sugar. Place the saucepan over medium heat, and whisk constantly to avoid the eggs from curdling.
- Continue to cook the mixture over medium heat, stirring constantly until it thickens and coats the back of a spoon. This should take about 8-10 minutes. You can test the thickness by running your finger across the back of the spoon—if it leaves a trail, it’s ready.
- Once the curd has thickened, remove it from the heat and whisk in the butter, one piece at a time, until fully incorporated. Add a pinch of salt to balance the sweetness and acidity.
- For an ultra-smooth texture, strain the curd through a fine-mesh sieve to remove any bits of zest or egg curdles.
- Allow the curd to cool to room temperature before transferring it to an airtight jar or container. It will thicken further as it cools. Store it in the refrigerator for up to 2 weeks.
This information is provided as a courtesy and is an estimate only. Although we attempt to provide accurate nutritional information, these figures are only estimates and come from online calculators. Variations may occur due to substitutions used, food preparation, freshness of ingredients and product availability, among other factors.You are solely responsible for ensuring that any nutritional information obtained is accurate.
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ITEMS + INGREDIENTS FEATURED IN/NEEDED FOR THIS RECIPE
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