Recipe: Mandarin Curd

This sweet curd is a great way to use up overripe mandarins. 

Recipe and photos: Julie Legg

Makes 2 small jars


4 tsp finely grated mandarin zest
½ cup of mandarin juice (from 6-7 mandarins)
3 large eggs
½ cup white sugar
50g butter, cubed, at room temperature


In a metal bowl, whisk zest, juice, eggs and sugar. Suspend bowl over a saucepan of simmering water (above water level so it heats by steam alone). Whisk continuously. It may become frothy, but keep whisking and froth will dissipate.

The mix will begin to thicken in 5-7 minutes, but keep whisking for 10 minutes in total until it resembles smooth, runny custard. Remove from heat and immediately add cubed butter. Whisk until butter has melted.

Pour curd into warm, sterilised jars. While it may appear runny, the curd will thicken once cooled. Allow to cool for one hour, then refrigerate until firm.

Read more stories like these in our latest special edition, Sustainability Through the Seasons.

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