Orange Curd Mini Pies by Kate of Diethood

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I am so happy to feature Kate of Diethood as a guest poster! Kate is, easily, the cutest person I’ve ever met, and you’ll see that soon with her adorable post. She is always posting the most delicious AND healthy recipes on her site and I’m always so excited to check out what she has in store next! Thank you Kate, your kindness means the world to me!

Ta Dam Dam Dam! Ta Dam Dam Dam! I hear wedding bells!

Hello Nutrition For Us readers! I am Katerina (Kate) Petrovska, author of

When I read Claire’s email about doing a guest post for her, I was over the moon! I was so excited that she had thought of me to do a guest post for her during this special time in her life.

Thank you, Claire, for the honor – it means a lot to me.

The day after I received her invite, I began to think about what I was going to prepare for my guest post. I was going through all these recipes in my head and I could not choose which one I wanted to do. Then I noticed a pattern on Nutrition For Us; Claire likes sweets!

Hello cupcakes, muffins, French toasts and more cupcakes! 🙂

Thus I began to play around and I finally came up with something that’s going to knock the veil off her head; Orange Curd Mini Pies!

These are extremely easy to make because a) the orange curd is done within 10 minutes, and b) you don’t have to make your own pie crusts; Keebler took care of that! I used Keebler’s Mini Graham Cracker Pie Crusts to keep things a bit simpler.

Orange Curd Mini Pies

(Recipe courtesy Emeril Lagasse, from Emeril’s Farm to Fork)

You will need:

  • 1 1/2 cups freshly squeezed orange juice (about 3 to 4 oranges)
  • 6 large egg yolks
  • 6 tablespoons sugar
  • 2 teaspoons grated orange zest
  • 4 tablespoons cold margarine, cut into pieces (you can also use unsalted butter)
  • 6 Mini Graham Cracker Pie Crusts


  • Pour the freshly squeezed orange juice in a small saucepan and set it over medium-high heat.
  • Reduce the orange juice to 1/2 cup. Use a measuring cup intermittently to check your volume.

  • Set aside to cool slightly.
  • Fill a small pot one-third of the way with water and bring to a boil.
  • In a medium sauce pan, whisk together the yolks, sugar and orange zest.

  • Slowly add in the reduced orange juice while whisking continuously until completely incorporated.
  • Set the sauce pan over the pot of simmering water. Reduce the heat to medium low.
  • Whisk constantly for 8 to 10 minutes, or until curd thickens.
  • Remove the curd from the heat and stir in the margarine.
  • Strain the curd through a fine mesh sieve into a metal bowl or pan set over a bowl of ice water. Stir the curd occasionally until cool; this will take about five minutes.

  • Spoon the curd into the mini pie crusts.
  • Cover with plastic wrap, and refrigerate until well chilled.
  • Before serving, garnish with powdered sugar.
  • Use within one week.


And, Congratulations to Claire & Her Mister! Cheers!

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  1. Posted by Pegasuslegend24 on
    Thursday, March 24th, 2011
    these look like the perfect dessert for us here in Florida lovely!
  2. Posted by fooddreamer on
    Thursday, March 24th, 2011
    Mmm, I made meyer lemon curd last week and it was so good. Your tarts look wonderful, Kate. Great guest post!
  3. Posted by Adelina Badalyan on
    Thursday, March 24th, 2011
    Congrats on your guest post and love these zesty treats!
  4. Posted by Maralyn Hill on
    Thursday, March 24th, 2011
    Great post Kate, they look absolutely delicious.
  5. Posted by Sandra on
    Thursday, March 24th, 2011
    Definitely a winner. I've head tons of lemon curd and wondered how would orange work. Now I know, thank you Kate. And thanks Claire for asking Kate to guest post.
  6. Posted by Carla on
    Thursday, March 24th, 2011
    Great post. I'm making lemon curd tarts tomorrow for a baby shower and you gave me a few good ideas to try. I can always count on you for that.
  7. Thursday, March 24th, 2011
    Congratulations Claire! And the pies look amazing!
  8. Posted by Lizzy Do on
    Thursday, March 24th, 2011
    Oh, how cute! And I'm sure these are just scrumptious~

    So nice to find your blog, Claire! Kate, another fabulous post~
  9. Posted by Happy When Not Hungry on
    Friday, March 25th, 2011
    Wonderful guest post! These mini pies look delicious!
  10. Posted by All That's Left Are The Crumbs on
    Friday, March 25th, 2011
    Lovely guest post! I am looking forward to trying this recipe.
  11. Friday, March 25th, 2011
    Oh how delicious that look!! stunning and tasty...yummy!!! Kate always make fantastic and delicious food!
  12. Posted by Kate Pet on
    Friday, March 25th, 2011
    Thank you, everyone!!! I'd like to apologize for that first photo and the last one... something must have happened in transit because that's not how they looked on my computer... :(
  13. Posted by Angie on
    Friday, March 25th, 2011
    Congratulations Claire!
    How pretty and delicious!
  14. Posted by Jill Colonna on
    Friday, March 25th, 2011
    These minis look gorgeous. Kate, as usual, they are just stunning and ADORE that they use up so many egg yolks: I need the whites for macarons so this makes a lovely change. What a lovely blog, Claire!
    • Posted by Kate Pet on
      Friday, March 25th, 2011
      Jill, that's exactly what I did - I used up the whites for macarons :)
  15. Friday, March 25th, 2011
    Wow......nice :)
  16. Posted by Magic of Spice on
    Saturday, March 26th, 2011
    Congratulations on your upcoming marriage!
    Kate these are adorable and look amazingly delicious :)
  17. Posted by Sitnoseckano on
    Saturday, March 26th, 2011
    I love Diethood and Kate ! Brilliant recipe, the little tarts look lovely !
  18. Posted by Firefly on
    Sunday, March 27th, 2011
    They look so yummy and perfect :) Love Kate's recipes always so yummy!

    Congrats Claire :D
  19. Posted by Melissa@EyesBigger on
    Tuesday, March 29th, 2011
    These look just like the strawberry lemon curd tarts I made a few weeks ago! I'll have to try making some orange curd for next time :)
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