juice and zest from 1 large navel orange, 2 cara caras, or 4 clementines
1/3 cup (75g) sugar
3 egg yolks
1 1/2 tbsp. (21g) cold butter, cubed

  • process zest and sugar in a food processor to make sure the zest is very fine
  • combine with juice and yolks in a saucepan over low heat while constantly stirring, until bubbling and reaching 175°F
  • remove from heat and add butter one cube at a time, whisking to incorporate
  • pour into a jar and let cool before refrigerating

source: https://lovefoodies.com/how-to-make-orange-or-clementine-curd/

11/04/2025: made this last night with 2 cara caras (which produced about 50ml juice and 20g zest). it was mild, but rich and flavorful. i can see why some recipes add lemon juice to sharpen the curd, but i think it’s fine for it to be milder and sweeter.