Navel oranges or tangelos can also be used if you don't happen to have a Valencia orange tree growing in your backyard 🙂 Delicious on toast, or mixed with marscapone and used as an icing or to fill tarts.


  • 1/2 cup freshly squeezed orange juice
  • 100 g butter
  • Juice of 1 lime or lemon
  • 3 tablespoons mild flavoured honey [I used native bush honey]
  • Pinch of salt
  • 3 free range eggs


  • Strain the orange juice to remove any pith and flesh. Combine orange juice, butter, lime juice, honey and salt in a ceramic or glass bowl and place over a simmering saucepan of hot water. Once the mixture is melted together add the eggs one at a time whisking until smooth. Mix with a wooden spoon until the mixture thickly coats the back of the spoon. This took about 10 minutes of patiently stirring so the mixture doesn't curdle. Pour into a jar and cool, the curd will thicken as it cools. Keep in the fridge and use within 1 month.

Valencia Orange & Honey Curd just sounds so much better than boring old Orange Curd. When I wrote the title of this post I wasn’t even sure if our oranges were of the Valencia variety, I just loved the romantic sound of the name. However, a quick goggle search confirmed that our oranges are in fact Valencia’s as they don’t have a tummy button like navel oranges [you can read all about HERE if you are interested].

Truth be told it has taken me a few years to really appreciate our abundant Valencia orange tree. You see I wasn’t a big orange fan, mostly due to the out-of-season tasteless oranges I had encountered. And I had tried the oranges from our tree and decided they were too tart so I used to give them away to friends. Then quite by mistake the oranges remained on the tree for a few months longer than usual. It was my husband sitting with the kids in the warm spring sun with orange juice dripping down there chins that convinced me. The intense sweet juice of our homegrown Valencia oranges [see now I am in love with calling them that] was a whole new orange eating experience for me, I am now an orange lover. Albeit homegrown oranges.

The fooling was in the fruit turning orange and looking ready to eat in winter. However, it is not until a gentle yielding of the skin when squeezed that the orange is ready to eat. Now that I know this orange season is something I look forward too. If only there could be some way to turn astringent persimmons into crunchy sweet persimmons our homegrown garden would be perfect!

Valencia Orange & Honey Curd | HOMEGROWN KITCHEN

Valencia Orange & Honey Curd | HOMEGROWN KITCHEN

Valencia Orange & Honey Curd | HOMEGROWN KITCHEN


Join the Conversation

  1. Lucky you Nicola, to have a lovely orange tree like that! I always love it in winter when we get donations of oranges for our kitchen garden program. Learning how to segment an orange properly with a sharp knife always seems to be a favourite of the older boys for some reason…

    I love that you’ve used honey in this curd instead of sugar – I can imagine it goes with the orange beautifully 🙂

    1. Interesting, it must be the technical aspect of it! Yes the honey matches perfectly with the orange. I don’t often use honey in cooking as it can be quite overpowering but this works well.

  2. Well fancy Valencia oranges not having a tummy button. I learn something new every day.
    This curd sounds absolutely divine and makes me keen to try and find some local Valencia oranges.

    I’m in Wgtn for two weeks from the 24/9, such a pity that I am going to miss you by a few days.

  3. Thanks for the recipe – I have a huge lemon tree so used them – it turned out delicious if a little tart. My eggs may have cooked slightly though in it , do you keep on heat when whisking or take off –

    1. Hi Nancy, you could use an extra tablespoon of honey if using lemons. I whisk the curd in a bowl set over a gently simmering pot of water and make sure the bowl isn’t touching the hot water or it can be too hot for the curd. I hope that helps!

      1. Thanks will do that next time, looking forward to your Chch event,

  4. Hi Nicola, I would like to try my hand at passion fruit honey curd . I was going to opt out the orange in this recipe but thought I would check in with you first to see if you have ever done something similar ? Warmest regards Rox

    1. Hi Rox, you would still need to use something to get the liquid as it would take a lot of passionfruit for the recipe. Unless you have access to lots! Otherwise I would use half lemon juice and half passion fruit. Enjoy 🙂

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