Healthy Baking by Jordan Bourke - Citrus Curd of Lemon and Orange
The colour and glorious citrus flavour of this curd just screams of summer. Made using honey instead of cane sugar, the curd has a distinctive, floral taste, which is delicious spread on fruit scones.
Recipe type: Condiments
Serves: 2 x 250g jars
  • Zest and juice of 2 unwaxed lemons
  • Zest of 1 orange
  • 200g set honey
  • 80g extra virgin coconut oil or unsalted butter
  • 2 eggs beaten
  • 2 x 250 glass jars with a lid, sterilised
  1. Put all the ingredients, apart from the eggs, into a heatproof bowl, set over a pan of gently simmering water, ensuring that the base of the bowl does not touch the water. Stir the mixture until the oil and honey melt down.
  2. Mix in the eggs, whisking constantly until fully incorporated, making sure the heat is not too high or the eggs will scramble. Cook the mixture for 10-12 minutes, stirring frequently, until the curd is thick and creamy. (NB. My mixture actually took 50 minutes, with frequent stirring, to thicken to the desired consistency).
  3. Remove from the heat and leave to cool completely, then transfer to the sterilised jars, cover and keep refrigerated for up to 2 months.
Recipe by Edinburgh Foody at