Mandarin Curd

Mandarin Curd

Makes about 1 1/4 cups, enough for 10 servings

This tangy curd has a serious sweet side thanks to the juice and zest of mandarin oranges. Spread the curd on a scone or biscuit, use to fill a layer cake or stir into whipped cream and dollop on a scoop of fresh fruit.

  • 2/3 cup sugar
  • 1/2 cup clementine or satsuma juice
  • 3 eggs
  • 1 1/2 teaspoons grated clementine or satsuma zest
  • 4 tablespoons unsalted butter, cut into small pieces
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In a medium saucepan, whisk together sugar, juice, eggs and zest until blended. Cook over medium-low heat until mixture thickens and just begins to bubble, whisking constantly, about 10 to 15 minutes. 

Remove from heat and transfer to a medium bowl. Whisk in butter until incorporated. Cover surface directly with plastic wrap and chill completely.

Nutritional Info: 
Per Serving:Serving size: 2 tablespoons, 100 calories (50 from fat), 6g total fat, 3.5g saturated fat, 70mg cholesterol, 20mg sodium, 11g carbohydrate (0g dietary fiber, 11g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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