Orange Curd

This is one of those recipes I found really daunting but which is in fact really easy and the work of just a few minutes. This doesn’t make a lot, but that’s ok because it has a fairly short shelf life of about a month, yet you’ll get enough to do several rounds of toast, or to use as the filling on a victoria sponge; I topped orangey fairy cakes with it and it worked gloriously.

Makes one small jar

A small jar of orange curd, perfect for the filling in a sponge cake or lazy Sunday breakfast


  • 2 large free-range egg yolks
  • 75g caster sugar
  • Zest & juice of 1 large orange
  • 20g cold butter, cubed


  • In a small saucepan, add the egg yolks and sugar and whisk them together until smooth.
  • Add the orange zest and juice and whisk it all together so it’s fully combined.
  • Put then pan over a medium heat and cook the curd, stirring with a wooden spoon. Once the curd is thick enough to coat the back of the spoon take it off the heat.
  • Whisk in the cold butter one cube at a time, until you end up with a glossy, thick curd.
  • Pour into a sterilised jar, put the lid on tight and allow to cool before labelling. Once opened, store in the fridge and use within a few days.

There aren’t really many ingredients here, but the presence of sugar means it can be used in magick for sweetening a situation, while the orange, golden colour lends itself to solar magick.

Stirring the pan like a cauldron

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