Orange and thyme curd
A fragrant citrus curd made with orange, lemon and fresh thyme, gently cooked until glossy and smooth, then jarred for storing or gifting.
Updated : 12 January, 2026
Easy
About 20 min.
Ingredients
2
Oranges
150 milliliters
Orange juice
50 milliliters
Lemon juice
100 grams
Butter
200 grams
Sugar
2
Eggs
2
Egg yolks
2 stalk
Thyme
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the orange zest, orange and lemon juices, butter and sugar into a 2-litre (3½-pint) heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure it fits snugly without touching the water. Stir lightly from time to time until the butter just begins to melt, keeping the temperature at no more than 50°C.
Step 2
In a separate small bowl, beat the eggs and egg yolks together. Slowly pour them into the warm citrus mixture, whisking briskly with a balloon whisk for about a minute until fully combined. Continue cooking for 9-10 minutes, scraping down the sides of the bowl occasionally with a spatula and whisking briefly every minute. The curd is ready when it has thickened, looks glossy, and reaches a temperature of 78-80°C. Remove from the heat and stir in the thyme.
Step 3
Pour the curd into a wide-necked jug with a good pouring lip, scraping in every last bit from the bowl. Divide between three jars and seal immediately. Store in a cool place for up to 4 weeks. Once opened, keep refrigerated and use within 2 weeks.
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