Zesty Orange Curd


This zesty orange curd is wonderful as a spread, filling or topping for breakfast or dessert. It is lovely with pavlova and meringues and can be folded with whipped cream. 

Zesty Orange Curd

Zesty Orange Curd


  • 2 oranges
  • 1.5c sugar
  • 6 egg yolks, beaten
  • 115g butter



Zest the oranges, then juice them. Combine zest and juice (about half a cup) in a medium saucepan. Add remaining ingredients and heat over medium heat, stirring continuously.

The mixture will come to the boil in about five minutes, continue to stir and boil for 3-4 minutes.

Remove from heat and cool to room temperature before pouring into a jar or container. Store in the fridge for up to a week.

Makes 1 jar.


There are oranges and then there are Gisborne oranges. Our incomparable Navel oranges are loved throughout New Zealand. A winter orange, Navels are seedless, juicy, and easy to peel and segment. Our region has the perfect climate of sunny warm days and cool nights to be able to grow one of the world’s favourite fruits.

Our oranges are grown on trees we planted in 2003. We knew our soil comprised exceptionally fertile heavy silt loam, renowned in our district for growing just about anything, but it wasn’t until we started selling our oranges direct to customers that we realised just how remarkable they are. Flavoursome, juicy and bursting with goodness, they have to be tasted to be fully appreciated.

Our oranges store well at room temperature out of direct sunlight for a week, but will last much longer in the fridge where their vitamin content is undiminished.


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