Oh. My. Citrus.
You are going to want to top all things with this honeyed lemon orange curd (ideas: waffles, pancakes, cupcakes).
I’m sharing today’s recipe for honey lemon orange curd from Jenny McGruther’s latest book, The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle.
This citrus curd has a smooth, creamy and buttery texture. The author describes the curd as “almost ethereal in texture, this dish combines the vibrant flavors of orange and lemon with the sweet softness of honey.” She uses the curd as a spread for biscuits or as a dip for berries. I’ve been enjoying it by the spoonful, but you can also use this as a frosting or a topping for cake (it’d be perfect on top of my coconut flour birthday cake or on these citrus cardamom cupcakes).
There are plenty of easy-to-make gourmet recipes like this one that are about enjoying sustainable, unprocessed, traditionally prepared food. A major theme throughout the book: where you get your food is just as, if not more, important than what you eat.
While the book is not gluten-free or dairy-free, there are many options for those of us following a gluten-free and paleo-friendly lifestyle. I recommend this book and encourage you to order a copy here.
For now, be sure to try out the amazing recipe for honey lemon & orange curd below. 
Put this lemon curd on everything!
Ingredients
- 1/4 cup cold unsalted butter cut into small pieces
- 1/3 cup honey
- 4 egg yolks
- 2 whole eggs
- 1/3 cup freshly squeezed orange juice
- 1/3 cup freshly squeezed lemon juice
- 2 teaspoons finely grated orange zest
- 1 teaspoon finely grated lemon zest
Instructions
- Bring 2 inches of water to a simmer in the bottom of a double boiler or in a saucepan.
- In a bowl (use a heatproof bowl if you’re heating the water in a saucepan), cream the butter and honey with a wooden spoon until light and fluffy.
- Beat in the egg yolks and whole eggs. Whisk in the orange juice and lemon juice, followed by the orange zest and lemon zest, then pour the mixture into the top of the double boiler or set the bowl over the saucepan. Cook, stirring constantly, until the mixture thickens and becomes jellylike, about 5 minutes.
- Strain the curd through a fine-mesh sieve set over a bowl to remove bits of egg and citrus zest, then spoon the curd into a jar. Close the lid tightly and transfer the jar to the refrigerator, where the curd will keep for about a week.
“Reprinted with permission from The Nourished Kitchen by Jennifer McGruther (Ten Speed Press, © 2014).”
DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
Veronica Bellotti says
I made the lemon curd. Delicious. Can I make using blackberries as I have loads in my freezer now. I know I will have to warm up and sieve the seeds out. How much blackberrys would I need please. Thanks.
My Heart Beets says
Veronica, I saw your other comment – so glad the blackberry curd worked out!
Jenny says
I just made this and it is phenomenal. I’m not familiar with making curds but have been looking for something very similar to do with the sweet, wild rose petals that are in bloom right now. It would also be awesome with lavender. Would it be possible to adapt this recipe to that without the citrus or would it not set-up correctly? I imagine you’d just steep the rose petals in water or the honey…
Erin Carter says
This sounds great! So many nourishing ingredients. Will have to try it!
Dani Welton says
this looks so yummy!
jas Keysor says
Looks delicious!
Sarah says
My mouth is watering!!!!
Rachel says
I’ve never made a curd before…This one sounds good!
Margaret says
Yum! Will be making this for sure!
judy d says
Cannot wait to make!
Melissa says
Can’t wait to try it!
sheila says
I’ll have to think of something worthy to make along with this curd! Yum!
Laurie says
I love lemon! Can’t wait to try!
Danielle Clupny says
Looks great!
Birgit Kerr says
So delicious!I love all manner of citrus curds! Never made it with honey though, so I’m looking forward to trying this recipe!
MC Whitney says
I love lemon curd, so I’m super excited by this new take on it! Thank you for the recipe!
Rachel says
Love that this is sugar free!
Laura says
I never thought of using this as a dip. But am going to try it. Sounds great.
Jena says
I love putting different flavored curds on homemade yogurt! I can’t wait to try this! And i would love to see what other recipes are in this awesome book.
katrina says
I can’t wait to try this!
Erin says
this looks amazing, I will have to try it soon!
Becca F says
Looks like a great, delicious recipe
kim says
Looks really yummy!
Andrew Hughes says
Oh that looks so delicious. I’ll be cooking in a remote fishing lodge in Alaska this summer and definitely will be making this to have on hand.
Amanda K. says
This is great. My friend made some for me for my birthday but not with Orange in it. I look forward to sharing this with her!
Rusty H says
This looks awesome. I can’t wait to try it.
Theresa says
must make this. sounds scrumptious.
Elsebeth Solskin Christophersen says
I love those bitter sweet curds! Good idea with orange and lemon together!
Looking forward to try this
Diana says
Nothing beats a great citrus curd, thanks!
Natalie says
Looks very refreshing! Can’t wait to try it 🙂
Deborah says
I’m not a sauce person, but it sounds good. My hubby would probably like it!
Helaine says
This looks great! I wonder if I could preserve it using a water bath method
Linda says
A wonderful pick for the early summer!
Jill says
This looks so simple and so amazing. And OMG who said chocolate cupcake filling?
Lisa says
This looks so delicious! I have been wanting to get my hands on this cookbook!
Cathy Riihl says
Looks awesome,can’t wait to make it.
Kimberly says
This looks amazing, like summer in a bottle!
Melissa says
Your recipes are inspiring!
Lana Fretz Mason says
This would go great on blueberry scones. The cookbook would be a great addition to any kitchen.
Michelle says
This looks delicious! I’m thinking this would be great as a filling or topping for a rhubarb dessert.
Susan says
I have missed lemon curd soooo much! This sounds wonderful!
Mona says
Beautiful pics! I need to make this!
Liese Haley says
I can’t wait to try it. I might make it into a filling for a chocolate cupcake.
Veronica says
I can not wait to try this recipe ! I love Lemon curd, but the store bought kind has soooo much bad stuff in it, so happy we can have lemon curd again !
Sarah Martinez says
This looks amazing! I plan to make it this week! Thanks for sharing!
Jackie P says
This looks wonderful! So does the book!
Titania says
I have just ordered The Nourished Kitchen Cookbook. looking forward to it. I love traditional cooking with the best ingredients, if possible organic and home grown.