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Orange curd with ginger and pistachios

Orange curd with ginger and pistachios

A perfect balance of tart and sweet flavours – our recipe for Orange curd with ginger and pistachios works as garnish to pastries, cheeses and even toasted bread. Its texture is smooth, and its palate even smoother. Sparked with dashes of fresh lemon and orange juice, it seamlessly caters to sweet contrasts and creamy delights.

1 hr 5 min 10 persons
Citrusy Sour


  • 1½ dl freshly squeezed orange juice
  • ½ dl freshly squeezed lemon juice
  • 125 g butter
  • 125 g sugar
  • 2 tbsp finely grated fresh ginger
  • 2 eggs
  • 50 g finely chopped salted pistachios


1. Combine the orange juice, lemon juice, butter and sugar in a small, heavy-bottomed saucepan.

2. Place the ginger in a garlic press, squeeze approx. 1½ tbsp of juice from the finely grated ginger and add it to the saucepan.

3. Bring the mixture to a boil, then simmer over a low heat, uncovered, for about 5 min. Remove the pot from the heat and skim the foam off the butter mixture.

4. Beat the eggs in a bowl, then beat in a little of the warm butter mixture.

5. Now pour the warm egg mixture into the saucepan, stirring constantly for about 30 seconds, over a low heat.

6. Remove the saucepan from the heat and continue to stir for a few minutes, so the curd doesn’t stick to the bottom.

7. Stir in the pistachios, then pour the orange curd into a jar and refrigerate for approximately 24 hours.

Tips & tricks

The orange curd will stay fresh in the refrigerator for up to 14 days.