Last updated on April 19th, 2024.
If you’re looking for a burst of citrus flavor to brighten up your desserts or breakfast spreads, this fresh orange curd might be the answer you’ve been searching for. In this guide, we’ll explore everything you need to know about making this delightful treat right in your kitchen.
What is Orange Curd?
It is a luscious custard made from fresh orange juice, zest, sugar, eggs, and butter. It boasts a creamy texture with a tangy, citrusy flavor that perfectly complements a variety of dishes.
For more fruit curd recipes, check out this lemon curd recipe, this Lime Curd, this Raspberry Curd, this Blackberry Curd, and this Meyer Lemon Curd recipe.
How to use it?
The versatility of this sweet, citrusy curd knows no bounds. Here are some of my favorite ways and recipes you can use it for.
- You can top your orange or lemon cakes with some of this smooth curd. Try this Whole Orange cake and this Italian Hangover cake.
- Make this Orange Tiramisu.
- Drizzle it over your pancakes or chocolate waffles and, of course, ice cream.
- Use it as a cake filling.
- Save your egg whites to make meringue and fold them into the curd. Use it to fill a shortcrust tart shell. (Check out this Pate Sablee, Pate Sucree, and Pasta Frolla.)
Ingredients
This easy orange curd recipe uses simple ingredients that are easy to find in local grocery stores, especially during citrus season.
- Lemon juice. It can be Meyer lemons or lime juice.
- Orange Zest.
- Fresh orange juice.
- Granulated sugar.
- Large whole eggs.
- Egg yolks.
- Unsalted butter, cubed.
How to Make Orange Curd
The full recipe, including measurements and detailed instructions, can be found below in the recipe card.
Time needed: 15 minutes
The full recipe, including measurements and detailed instructions, can be found below in the recipe card.
- Prepare the sugar
Rub the orange zest with the sugar to release all the orange flavors.
- Mix
Mix the sugar, eggs, egg yolks, and citrus juice in a medium saucepan.
- Cook
Place the pan over the stove and cook on low heat, stirring constantly, until it thickens and coats the back of a wooden spoon, about 10-15 minutes.
- Strain
Strain the curd through a fine mesh sieve to remove any zest, cooked egg bits, or undissolved fruit curds.
- Add Butter
Whisk in the cubed butter until fully incorporated.
- Cool
Allow the curd to cool slightly before transferring it to jars or containers.
Tips
- For the best results, use room temperature ingredients.
- Use fresh oranges for the best fresh orange flavor. Store-bought orange juice has cane sugar added and might be too sweet.
- When stirring the mixture, use a rubber spatula or a wooden spoon.
- Whisk constantly while cooking to prevent the eggs from scrambling. If this is your first time making homemade citrus curd, use a double boiler to ensure the best results.
- Don’t rush the cooking process; patience is critical to perfect consistency.
- Store the curd in sterilized mason jars for a longer shelf life.
Store
This curd can be stored in the refrigerator for up to five days. To maintain freshness, seal it tightly in an airtight container. Freeze for up to eight weeks. When ready to use, place in the refrigerator the night before.
FAQ’s
Yes, you can freeze it for up to 3 months. Thaw it overnight in the refrigerator before using it.
Any kind is good as long as they are fresh and juicy. You can use Cara Cara oranges, blood oranges, Valencia oranges, and navel oranges.
It might need some time to set and thicken if it is hot. Watery curd might suggest insufficient cooking time if you can use a candy thermometer to check that the temperature is at least 180F.
Absolutely! This recipe can be adapted to make lemon, lime, or grapefruit curd with minor adjustments to the ingredients.
Mix in one tablespoon of cornstarch with the zesty sugar before adding the eggs and juice.
More Custard and Frosting Recipes You Might Enjoy
Chocolate Whipped Cream, Brown Butter Cream Cheese, Creme Mousseline
Don’t forget to tag @OneSarcasticBaker on Instagram whenever you bake this recipe. I would love to see your creations!
Orange Curd
Citrusy custard made with fresh oranges and eggs.
Ingredients
- 1/2 Cup Sugar (100g)
- Zest of two oranges
- 3 Large Eggs, at room temperature
- 2 Large Egg yolks, at room temperature
- 3/4 Cups Fresh orange juice (180ml)
- 2 Tablespoons Fresh lemon juice (30ml)
- 1/2 Cup Unsalted butter cut into 1/4-inch pieces (113g)
Instructions
-
In a medium bowl, rub the orange zest with the sugar.
-
Place the sugar in a medium saucepan and mix in the eggs, egg yolks, and juices.
-
Cook over medium-low heat while constantly stirring until the mixture is thickened and coats the back of a spoon.
-
Remove from the heat, and run the curd through a sieve over a bowl.
-
Add the pieces of butter and gently stir until completely melted.
-
Allow the curd to cool to room temperature, then refrigerate until set.
Recipe Notes
- Refrigerate for up to five days, or freeze for up to eight weeks. When ready to use, refrigerate over night.
- Avoid using store-bought orange juice. Use fresh oranges for the best fresh orange flavor.
- Use a rubber spatula or a wooden spoon to stir as you cook.
- Whisk constantly while cooking to prevent the eggs from scrambling. If this is your first time making homemade citrus curd, use a double boiler to ensure the best results.
