Mandarin and Thyme Curd
Rain had set in with drizzly determination.
The kind of rain that threatens the spirit. Dampening more than just the land. The kind that sends even the sweetest of children to the dark side.
After exhausting all the usual rainy-day distractions, the only cure for the dark, damp embrace was to leave our surroundings. To breathe fresh air. To move freely.
And when the rain eased and the day lightened, we took our chance.
We roamed and adventured through our local surrounds, shirts tucked up and used as makeshift baskets for treasured finds and we weren’t the only ones making the most of it — kangaroos with babies tucked safely into pouches, birds everywhere, frogs calling out from hidden places.
That afternoon we marveled at nature and happily gathered our citrus treasures.
Why You’ll Love This Curd
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Bright, fragrant and gently floral
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A beautiful way to preserve winter citrus
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Simple to make with minimal ingredients
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Versatile across sweet dishes
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Keeps well when stored correctly
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A recipe steeped in tradition
It’s the kind of preserve that feels both nostalgic and quietly luxurious.
With winter’s cool touch fully settled in, citrus arrives just when we need it most.
Nature has an incredible way of offering exactly what supports us. In winter — when colds linger and energy dips — citrus fruits arrive, rich in vitamin C, antioxidants and protective flavonoids. One whole fruit can deliver up to 87% of our daily vitamin C needs, alongside vitamin A and essential fatty acids.
We returned home with ruby grapefruits, lemons, limes and armfuls of mandarins.
Some were juiced. Some eaten as-is. And some transformed into treats.
This mandarin and thyme curd was one of them — though it didn’t last long. Little and large fingers swooped through the kitchen all day, stealing tastes by the spoonful.
Curd (or butter, as it’s sometimes known) is a beautiful way of preserving citrus and one of those timeless recipes passed quietly through generations. It takes little effort, minimal time, and rewards you with something that feels deeply comforting.
This recipe uses a bain-marie method, giving you control and gentleness. It slows the cooking process, preventing the eggs from scrambling and keeping the curd silky and smooth. If you’re using a thermometer, keep the mixture below 84°C.
Recipe: Mandarin and Thyme Curd
Serves 6–10 | Prep time 5 minutes | Cook time 10 minutes
Ingredients
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165 g caster sugar
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4 eggs
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150 ml mandarin juice (about 3 mandarins)
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50 ml lemon juice (juice of 1 lemon)
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150 g butter
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4 sprigs fresh thyme
Method
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In a heatproof bowl set over gently simmering water, combine eggs, sugar, mandarin juice and lemon juice.
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Stir continuously until the sugar has dissolved.
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Add butter and thyme sprigs, continuing to stir until the butter melts and the mixture thickens enough to coat the back of a spoon.
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Remove thyme sprigs.
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Pour into sterilised jars, seal and allow to cool completely.
Tips & Variations
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Replace mandarin juice with any citrus or combination of citrus
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Swap thyme for rosemary, bay leaf or lemon verbena
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Add extra zest for a sharper flavour
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Use unsalted butter for better control of balance
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Stir constantly to maintain a smooth texture
Serving & Storage
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Store sealed jars in a cool, dark place for up to 4 months
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Once opened, refrigerate and use within 2 weeks
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Delicious on toast, scones and loaf cakes
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Perfect with meringues, ice cream or swirled through yoghurt
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Beautiful as a tart filling or layered with sponge
FAQ
Q. Why cook curd over a bain-marie?
It gives control and prevents overheating, ensuring a smooth, silky texture.
Q. Can I freeze citrus curd?
Yes — freeze in small airtight containers for up to 3 months.
Q. Can I make this dairy-free?
You can experiment with plant-based butter, though the texture may vary.
Q. Does the thyme overpower the citrus?
No — it adds a gentle aromatic note that lifts the mandarin beautifully.
This is the kind of recipe that belongs to winter kitchens.
Made slowly. Shared freely. Stolen by the fingerful.
A jar of sunshine tucked away for darker days — if it lasts that long.
Mandarin And Thyme Curd
Ingredients
- 165 gm Caster Sugar
- 4 eggs
- 150 mls Mandarin juice I used 3 mandarins
- 50 mls Juice of 1 lemon
- 150 gm butter
- 4 sprigs of Thyme
Instructions
- In a bowl set over simmering water combine eggs, sugar, juice of both lemon and mandarin.
- Stir until the the sugar has dissolved.
- Add the butter and the thyme sprigs and continue to stir until the butter has melted and the mixture has thickened to cover the back of a spoon.
- Remove the sprigs of thyme.
- Pour the contents into sterilised jars, seal and allow to cool. Will keep in a dark cool spot for up to a year. Once opened keep refridgerated and use within 2 weeks.
Notes
- Any citrus or combination of citrus can replace the mandarin juice quanity. For a lemon curd recipe click here.
- Any flavouring herb can be used instead of the thyme.
