Calamansi Curd and Syrup How To Make Them

Last Updated on November 18, 2025 by Lisa Keys

Calamansi curd is a luscious, citrusy-sweet spread made from the vibrant and zesty calamansi fruit. It has a bright sunny color and can be used in many ways. The flavor of calamansi curd can best be described by the aroma that wafts through my kitchen as I slice the juicy fruit in half. The scent of sweet orange and tangy lime fills the air. The curd takes on this delightful balance of citrusy flavor that is perfect as a dessert topping or filling, a breakfast condiment or by the spoonful as a stand alone treat.

How lucky am I to have a very generous neighbor who grows and shares calamansi also known as Filipino lime. These small juicy fruits are loaded with pips, so it's best to squeeze them over a sieve sitting over a bowl to catch the juice. I managed to collect 12 ounces of juice from 2 pints of fruit. Toss the seeds, but reserve the peels for making simple syrup. No waste is a good thing. Further, simple syrup is a tasty addition to refreshing drinks and teas or as a soak to add moisture to cakes.

How to make calamansi simple syrup

Stir 1 cup of water with 1 cup of sugar in a small saucepan over medium heat until sugar dissolves. Add 2 cups of calamansi peels and let steep for 15 to 20 minutes. Strain and chill.

Calamansi curd ingredients

• egg yolks for a rich, thick spread
• sugar for balancing the sweetness
• salt for balance of flavor
• tart fruit juice
• cold, unsalted butter for a velvety smooth and creamy richness

Homemade calamansi curd is very easy to prepare. Simply whisk the egg yolks, sugar, salt and juice over a medium heat. Within a few minutes the curd will thicken. Once it reaches 175F. on an instant read thermometer remove from the heat and whisk in the cold butter. Strain into jars and chill. That is it.

Calamansi Curd

Lisa Keys

This versatile tangy-sweet spread is just as perfect on a bagel as it is as a dessert topping/filling.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course citrus

Cuisine American

Servings 32

Calories 30 kcal

Ingredients

  

1x2x3x

• 7 egg yolks
• ⅔ cup sugar
• ¼ teaspoon kosher salt
• ⅔ cup freshly squeezed calamansi juice
• 1 stick (8 tablespoons) cold, unsalted butter, cut into 8 cubes

Instructions

 

• Whisk egg yolks, sugar and salt in a small saucepan until smooth. 
• Add juice and continue whisking over medium heat until mixture is thick and coats the back of a spoon. The temperature on an instant read thermometer will be about 175F.
• Remove pan from heat.
• Whisk in butter, 1 tablespoon at a time, until butter is melted and mixture is smooth.
• Strain curd into a bowl and cover the surface with plastic wrap.
• Chill. Best to be used with 1 week. Makes 2 cups.

Notes

Nutrition information is 1 tablespoon per serving.

Nutrition

Calories: 30kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.001gCholesterol: 43mgSodium: 20mgPotassium: 10mgFiber: 0.02gSugar: 4gVitamin A: 58IUVitamin C: 2mgCalcium: 5mgIron: 0.1mg

Keyword calamansi, citrus, condiment, curd, dessert filling, dessert topping, simple syrup

Tried this recipe?Let us know how it was!

I do hope you are able to get your hands on some calamansi fruit. In the dead of winter its refreshing sweet-tang packed with vitamin C can go from sweet to savory. It makes a delicious vinaigrette and this curd makes the perfect topping for my angel food cake recipe. Let me know if you try it.

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