This easy orange curd is deliciously citrusy, creamy, and sweet. You only need 4 ingredients and it comes together in 10 minutes!
Its perfect on toast, scones, crumpets, or drizzled on ice cream, and it turns out to be a fantastic filling for tarts, tartlets, cookies, and cakes!
WHAT IS ORANGE CURD
Orange curd is a dessert spread, topping, or filling. It’s creamy, buttery, and sweet with an intense orange flavor.
It’s halfway between a light pastry cream and a creamy orange flavoured jam.
Youre just 4 ingredients away to make the most delicious homemade curd. Pick the best ingredients whenever possible, it will make it even tastier!
- Eggs: youll need 4 medium eggs yolks. You can use the egg whites to make amaretti almond cookies!
- Orange: Use freshly squeezed orange juice. Pick organic oranges as youll need the zest too. You can use blood oranges when theyre in season or navel oranges.
- Butter: Use high-quality butter. I use salted butter, if you use unsalted butter, add a pinch of salt to your curd whilst is cooking.
- Sugar: Use regular caster sugar.
HOW TO MAKE ORANGE CURD
Making fresh orange curd is incredibly easy, heres the step-by-step recipe with pictures.
Scroll down until the end of the post for the printable recipe.
STEP 1 – Place the egg yolks, sugar, orange zest and juice, into a medium pot over low heat.
STEP 2 – Use a silicone whisk to whisk all ingredients until blended. Continue to constantly whisk gently, and cook for about 10 minutes, until the mixture becomes creamy, velvety, and thicker.
STEP 3 – Remove the pan from the heat. Add the butter chunks into the mixture.
STEP 4 – Whisk vigorously until you have a creamy and shiny orange curd.
STEP 5 – Pour the curd into a jar or bowl and cover with plastic wrap, making sure it touches the surface of the curd.
STEP 6 – As it cools, the curd becomes thicker. Once its completely cool, you can refrigerate it until ready to use.
- Use a fine zester or Microplane grater to zest the orange. You can also use a vegetable peeler to peel the orange part of the zest, and pulse the rind in a food processor until minced.
- Strain the orange juice to avoid little pieces of orange flesh ending up in the mixture.
- Stirring constantly is important: if you dont stir enough, you will end up with scrambled eggs in your curd.
- Do not let the curd boil. Always cook on low heat and whisk constantly.
- The curd is ready when it reaches 76 C/170 F when checking with a kitchen thermometer. Alternatively, just cook it until it coats the back of a wooden spoon, it should be ready in about 10 minutes of cooking time.
- The curd wont be fully thickened to the thick creamy consistency while its still hot, it will thicken as it cools.
- If you sterilize the jars, once the curd is ready, pour it immediately into the hot sterilised jars. Make sure you wear oven gloves.
- You dont need to strain your orange curd if you grate the zest finely. Alternatively, pour the finished curd through a fine-mesh sieve.
You can prepare the orange curd in a pan, if you’re careful it won’t burn and the eggs won’t scramble. If you want to be on the safe side, use the double-boiler method. Heres how to make a DIY double-boiler just with a heatproof glass bowl and a pan.
Eggs and oranges can react with metallic utensils and pans, which may give your orange curd a metallic after taste. Use a silicone whisk and a ceramic-covered pot, or an enameled cast iron pan to prevent it, or opt for the double-boiler method.
Yes, freezing orange curd is my favorite method to preserve it. Simply divide your prepared curd into freezer-friendly containers, and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before enjoying.
Orange Curd
FAQ
Why won t my orange curd thicken?
How do you thicken runny curd?
What if my curd doesn’t thicken?
How do you add curd to thicken it?
How do you thicken orange curd?
If you find it too thin after chilling it, place the orange curd back in a saucepan. In a separate bowl, whisk together a tablespoon of cornstarch and a tablespoon of water then add half of the mixture to the curd. Cook on low heat until it thickens. If it is still not thick enough, add the remaining cornstarch mixture.
How do you make orange curd?
1. COMBINE ALL INGREDIENTS. In a medium saucepan, combine egg yolks, sugar, orange juice, lemon juice (optional, if your oranges are very sweet), orange zest, pinch of salt and butter. 2. THICKEN. Cook the mixture over medium heat, constantly stirring until the curd is nice and thick (it usually takes me 10 minutes to get the consistency I want).
How do you make orange curd in a crock pot?
Whisk together the sugar and cornstarch in a medium saucepan. Add the fresh orange juice ( photo 1) and whisk to combine. Whisk in eggs ( photo 2 ). STEP 2. Cook the curd. Heat over medium heat, stirring constantly, until it reaches a low simmer ( photo 2 ). Continue to stir constantly as the mixture thickens (around 2-3 minutes) ( photo 3 ).
How do you thicken curd?
Remove from heat. Gradually add cubes of butter one at a time. Make sure each piece is well incorporated. The mixture will continue to thicken as it cools. Pro tip – the cool butter stops the cooking and makes it smooth and velvety. Add it slow but not too slow or the last of the butter won’t incorporate in cooled curd.