Cara Cara Orange Curd

Serving size:
 1 Cup


    • 2
    • Cara Cara oranges
    • 1 T
    • lemon juice
    • 1
    • egg (large)
    • 2
    • egg yolks
    • 1⁄4 c
    • sugar (granulated)
    • 4 T
    • butter (unsalted, cut into cubes, softened)
    •   pn
    • salt
30 minutes
Ready in
30 minutes


Cara Cara oranges are a variety of nevel orange, and they are less acidic and sweeter thatn typical oranges. They have ruby red flesh which make them a great ingredient to use during the holidays, adding a bright, festive flash or color to your table when you want it to look its best.

Adapted from


Zest one of the oranges. Slice both oranges in half and juice them. Pour the juice into a small saucepan over medium-high heat. Bring to a rapid simmer and cook, stirring, to reduce to about 1/4 cup, 2-4 minutes. Transfer to a measuring cup to cool, and stir in the orange zest and the lemon zest. Set aside.

In a large bowl, whisk together the egg, egg yolks, and sugar. When the orange juice has cooled to room temperature, whisk it into the egg mixture in a slow, steady stream.

Set a fine-mesh strainer over a clean bowl, and set aside.

Transfer the egg and juice mixture back into the saucepan. Cook, gently and constantly stirring, until the mixture turns into a pudding-like consistency, 6-8 minutes (or until the curd reaches 180˚F.) Strain the curd through the strainer to remove any bits of cooked egg and zest. Stir in the butter and a pinch of salt. 

Store in a covered container in the refrigerator. It will keep about a week.


Special Diets: 

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