Orange Curd Recipe.


Happy Monday Everyone! This is our last week before our clocks spring forward and I for one can’t wait for even brighter evenings. This weekend was St Patrick’s weekend so we had an extra day off to celebrate and I jumped at the chance to go to Mayo. Sadly, it rained and rained the entire time I was there and now I’m definitely ready for some Spring time sunshine. Funny as I write this I remember hearing it is promised to be -1 degree tonight. Big coat day tomorrow so.

Even though the weather hasn’t been too even of late, we have started planning a couple of weekends away to kick off Spring. One of our friends is celebrating a birthday on Easter Sunday this year so we’re all going to Lahinch to celebrate – I am so excited. Along with a Spring clean (which I absolutely hate doing), I think a bit of a break away is a must as the evenings get brighter. It puts an end to Winter and hopefully so many nights sitting on the couch! Keep checking in on my Instagram to see my spring bakes and more on our trips away. Comment me so I know to follow you too 🙂

With Spring in my mind, I wanted to share a new recipe with you all. Have you ever made sunshine in a jar? Something so bright and happy looking with a zesty kick to boot? I am always collecting  glass jars from sauces or jams, washing them out and hoping I will fill them up with something. A couple of weeks ago the idea for a birthday cake came into my head; a cake sandwiched with fresh orange curd. The cake didn’t appear but many a forgotten jar was filled to the brim with this sunny delight.


right you need:

4 large free range eggs

325g caster sugar

1 tbsp corn flour

4 large oranges – juiced and zested

250g unsalted butter

The first thing you’ll need to make this is spare glass jars so ask your friends and family to donate any old ones to you. Pop them in your dishwasher or wash in soapy water and allow to dry in a warm oven to sterilise.

Melt the butter slowly in a saucepan and set aside to cool slightly.

Put all the ingredients into a bowl and whisk until smooth, adding in the melted butter slowly.

Using a spatula, transfer the mix into a saucepan and heat up slowly.

Allow to cook over a medium heat while whisking continuously. This should take about 10 minutes. Make sure to keep it moving so it doesn’t catch and burn.

Once it has thickened, lower the heat and allow to simmer for another couple of minutes.

Pour into your sterilised jars and cover with a square of grease proof paper or wax paper. Tighten the lids of the jars on tight. Make sure the curd is hot when it is poured into the jars – if you don’t have a funnel, a good tip is to pour the curd out from a jug.

Allow to cool in the sealed jars and pop in the fridge to set.

Orange curd can be enjoyed in many ways – cakes, biscuits, crepes, scones, toast, crackers and from the jar. It is indulgent though so a teaspoon might do the trick!


Let me know if you have ever tried orange curd or curd in general? It is kind of old fashioned I suppose and definitely much more popular in England than Ireland. Still, I always love taking the time to learn something new and hope you do too.

Happy Eating,

Sinead X

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