3 Seville oranges, zest and juice

1 lemon, zest and juice

110g/4oz unsalted butter, cut into small cubes

225g/6oz granulated sugar

3 eggs, lightly beaten

24 cardamom pods, seeds removed from pods and finely ground


Makes 450g/1lb


  1.  Put the orange and lemon zest and juice, butter, sugar, eggs and cardamom into a saucepan over a gentle heat. Stir carefully until the sugar dissolves and the butter melts.  (If you’d prefer to have some zest in the finished curd, put it into a bowl and keep to one side).
  2. Turn the heat up to medium, and stir the mixture constantly until it gets thicker and covers the back of a spoon.  With your finger, you should be able to draw a line through the curd and leave a clear mark on the back of the spoon.  This shows it’s thick enough.  Take if off the heat at this point.  If you cook it for too long, the eggs will scramble.
  3. Pass through a sieve into a bowl and if you would like zest in your curd, you can add it to the bowl now, along with the sieved curd.
  4. Mix well and pour into a sterilised jar.
  5. Allow to cool then place in the fridge.


Think Ahead & Helpful Hints

  • The curd will keep in the fridge for up to 2 weeks.
  • The curd will also keep well in the freezer for up to a month due to the acidity from the lemon.Use a microplane for zesting the fruits as the end result will be really fine.
  • Do not use too high a heat as the eggs will scramble.
  • You may think the curd isn’t thick enough when you do the spoon test, but it will thicken on cooling down. Remember hot sugar and butter mixed together will be soft until cooled down.