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orange and cardamom curd

Orange and cardamom curd

Karon Grieve
A deliciously rich and creamy orange curd with a hint of spice
4.50 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course curd
Cuisine British
Servings 2 200ml jars
Calories 991 kcal


  • Bain-marie (bowl over pan of simmering water) or microwave


  • 3 oranges juice and zest
  • 1 lemon juice only
  • 6 cardamom pods, seeds crushed husks discarded
  • 200 g caster sugar
  • 100 g unsalted butter
  • 3 egg yolks
  • 1 whole egg


  • melt the butter in a bain-maroe along with the sugar, orange juice and zest, ground up cardamom seeds and lemon juice
  • whisk the egg yolks and whole egg and add this to the bowl and stir constantly
  • the curd will come together within about 12-15 minutes, you'll know its ready when it coats the back of your spoon
  • press through a sieve if you want a really smooth luxurious curd
  • ladle into sterilised jars


This will keep in the fridge for up to 2 months. Once opened use the curd within 2 weeks.
Serve on toast, as a filling for cakes and tarts, as a dessert topping and more.


Calories: 991kcalCarbohydrates: 133gProtein: 11gFat: 51gSaturated Fat: 29gTrans Fat: 2gCholesterol: 482mgSodium: 53mgPotassium: 571mgFiber: 8gSugar: 120gVitamin A: 2212IUVitamin C: 134mgCalcium: 176mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword fruit curds
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