In my family, we like intense flavors. This curd is bright and sweet, perfect for afternoon tea or after dinner dessert. It is not as tart as lemon or lime curd, but the flavor is still intense. I like it best with shortbread. You can also use it as a tart filling or on vanilla pound cake.

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Meyer Lemon and Mandarin Orange Curd

  • Author: Susan
  • Total Time: 1 hour 20 minutes (does not include time to cool)
  • Yield: 16 2 Tbs servings 1x


This curd is bright and sweet, perfect for afternoon tea or after dinner dessert. 


Units Scale
  • 2 tablespoons Meyer lemon zest
  • 2 tablespoons Mandarin orange zest
  • 1/2 cup Meyer lemon juice
  • 1/2 cup Mandarin orange juice
  • 1 1/2 cup sugar
  • 1/2 cup melted and cooled butter
  • Pinch of salt (if using unsalted butter)


  1. Place sugar, salt, and zest into food processor fitted with blade and process for 1 -2 minutes.  Add remaining ingredients and blend on slow until thoroughly blended.
  2. Pour mixture into gallon freezer safe zip bag and remove all air.  Place in sous vide at 180 degrees F for 1 hour.  Let cool 10 minutes.  Refrigerate for at least 2-3 hours before serving.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Cuisine: American

Keywords: Curd, Citrus, Sweets, Tea Party

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