This silky, fresh, and rich orange curd is made in 30 minutes and is made with fresh orange zest and orange juice.
Orange curd is a luscious, velvety spread that has a tangy sweetness of fresh oranges with the richness of eggs and butter.
This versatile condiment can be used in a variety of ways, from filling for tarts and cakes to a topping for scones or pancakes.
The process of making orange curd involves cooking together fresh orange juice and zest, egg yolks, sugar, and butter until the mixture thickens into a silky, custard-like consistency.
The result is a vibrant, citrusy spread that bursts with the bright, sunny flavors of oranges.
This curd can be enjoyed on its own, spread over toast or biscuits, or used as a flavorful filling in pastries and desserts.
For more orange desserts, check out my orange cake, orange pound cake, orange cupcakes, and chocolate orange cake.
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Why this recipe works
- Time- this whole recipe takes under 30 minutes to make from start to finish. This recipe also uses simple ingredients, all you will need for this recipe is fresh oranges, butter, eggs, sugar, and salt.
- Orange flavor- if you love orange flavored desserts, you’re going to love this orange curd. It is loaded with fresh orange flavor from the orange zest and fresh orange juice.
- Versatile- you can use this curd for so many things. From filling cakes and cupcakes to spreading on toast, biscuits, drizzling on waffles and pancakes, the options are endless.
- Texture- this curd has a silky and smooth texture with a luscious, creamy richness that is irresistible.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Orange juice- use freshly squeezed orange juice for this recipe. Fresh oranges will give you the best result. I don't recommend using store-bought orange juice. This will make the flavor pop!
Orange zest- I recommend zesting the orange first and then juicing it.
Granulated sugar– I like to use granulated sugar, the most common sugar used in baking. Caster sugar will work great as well.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Eggs and egg yolks- you will need eggs and egg yolks for this recipe. Make sure that your eggs are at room temperature.
Instructions
Start by juicing the oranges. Roll the oranges on a flat surface while applying gentle pressure to help release the juices.
Using a citrus juicer or reamer, cut the oranges in half and squeeze out the juice into a bowl or measuring cup.
Strain the orange juice through a fine-mesh strainer over a clean bowl or cup. Pour slowly, allowing pulp and seeds to be caught while the strained juice collects below.
Put all of the ingredients in a saucepan and cook it over low heat whisking constantly.
Once the butter melts, the consistency of the mixture will be thin, don't increase the heat. Keep whisking until the mixture thickens for about 8-10 minutes.
When the mixture thickens, transfer it to a fine-mesh strainer set over and bowl and strain the mixture from any unnecessary lumps. This will give you a perfect and smooth curd.
Cover the bowl tightly with plastic wrap and let the mixture cool for about 20-30 minutes.
After the curd has cooled, transfer it to a mason jar and store it in the fridge for up to a week or use right away.
Expert Tips
- Use fresh oranges for the best flavor. Squeeze the oranges yourself to extract the maximum amount of juice and zest.
- Zest the oranges before juicing them, its simply easier that way. The zest adds a vibrant aroma and intense citrus flavor to the curd.
- Cook the curd over low heat, stirring constantly. This ensures a smooth, velvety texture without any lumps.
- Strain the curd through a fine-mesh sieve to remove any bits of cooked egg or zest for a silky-smooth consistency.
- Let the curd cool completely before transferring it to jars or containers. This prevents a skin from forming on the surface.
- Refrigerate the orange curd promptly after cooling. It will thicken as it chills and can be stored for up to a week.
- Experiment with different varieties of oranges, such as blood oranges or mandarins, for unique flavors and colors.
Faq's
Orange curd is a thick, creamy spread made by combining egg yolks, sugar, butter, orange zest, and fresh orange juice. It has a rich, tangy flavor and a velvety smooth texture.
No, orange curd and marmalade are not the same. Marmalade is a fruit preserve made from citrus fruits, usually oranges, where the peel is sliced and suspended in the jellied fruit.
On the other hand, curd is a thick, creamy spread made from eggs, sugar, butter, and fruit juice or zest, but without the peel.
Orange curd has a smoother, richer texture compared to the chunky and jelly-like marmalade.
Curd and custard are two distinct dairy-based products. Curd is a fermented dairy product made by curdling milk with edible acidic substances like lemon juice or vinegar.
On the other hand, custard is a thick, creamy dessert or sauce made by combining eggs, milk or cream, and sweeteners like sugar or honey. It has a smooth, velvety texture and a rich, sweet taste.
It's best to use thin-skinned oranges like Valencia or navel oranges.
These varieties have a high juice content and bright, tangy flavor that works beautifully in curd recipes. Avoid thick-skinned oranges as they can make the curd taste bitter.
Storing
Store the curd in the fridge in an airtight container like a mason jar. In the refrigerator, orange curd will typically last for up to a week.
Freezing
To freeze orange curd, portion it into airtight containers or freezer-safe bags, leaving some headspace for expansion. Squeeze out as much air as possible before sealing the containers.
Properly frozen, orange curd can maintain its quality for up to 3 months in the freezer.
When ready to use, thaw the curd in the refrigerator overnight, and once thawed, consume it within a week for optimal freshness and flavor.
Substitutions
Dairy-free- you can make this curd dairy-free by using dairy-free butter. Do not use margarine it has a bad aftertaste.
Variations
Oranges- blood oranges can be used for this curd, adding a beautiful reddish hue and a distinct, slightly berry-like flavor to the curd. Also, mandarins or tangerines can work
Vanilla bean- add the inside of a vanilla bean into the curd to add a delicious and delicate vanilla flavor.
Orange Curd Uses
Tart or pie filling- this curd makes an excellent filling for tarts, pies, or even small tartlets. Its bright flavor and creamy texture pair beautifully with buttery pastry crusts.
Cake or cupcake filling- use this orange curd as a filling between layers of cake or pipe it into the center of cupcakes for a burst of citrus flavor.
Pancake or waffle topping- drizzle the curd over pancakes, waffles, or French toast for a tangy twist on traditional toppings like maple syrup or fruit compote.
Yogurt or parfait layering- swirl the curd into plain yogurt or layer it with granola and fresh fruit for a refreshing and healthy parfait.
Scone or biscuit spread- spread this curd onto warm scones, biscuits, or English muffins for a delightful breakfast or tea-time treat.
Cheesecake topping- top a classic cheesecake with a layer of orange curd for a bright and tangy contrast to the rich cream cheese base.
Equipment
- Mixing bowls- best glass mixing bowls.
- Whisk set- our favorite copper whisk set.
- Rubber spatula
- Saucepan
More condiment recipes
Apple Compote- This delicious apple compote is made with fresh apples and can be enjoyed on its own or used as a topping for various dishes.
Strawberry Topping For Cheesecake- This strawberry topping for cheesecake can be made with fresh or frozen strawberries, is easy to make, and takes a few simple ingredients.
Salted Caramel Sauce- This salted caramel sauce recipe is super easy to make, made with a few ingredients and one secret ingredient.
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If you liked this recipe
📖 Recipe
Luscious Orange Curd (30 Minutes)
Ingredients
- ½ cup Orange juice Freshly squeezed, and strained
- 1 ½ tablespoon Orange zest fresh
- ¾ cup Granulated sugar
- ½ cup Butter unsalted
- ⅓ teaspoon Kosher salt
- 2 Eggs
- 3 Egg yolks
Instructions
- Start by juicing the oranges. Roll the oranges on a flat surface while applying gentle pressure to help release the juices.
- Using a citrus juicer or reamer, cut the oranges in half and squeeze out the juice into a bowl or measuring cup.
- Strain the orange juice through a fine-mesh strainer over a clean bowl or cup. Pour slowly, allowing pulp and seeds to be caught while the strained juice collects below.
- Put all of the ingredients in a saucepan and cook it over low heat whisking constantly.
- Once the butter melts, the consistency of the mixture will be thin, don't increase the heat. Keep whisking until the mixture thickens for about 8-10 minutes.
- When the mixture thickens, transfer it to a fine-mesh strainer set over and bowl and strain the mixture from any unnecessary lumps. This will give you a perfect and smooth curd.
- Cover the bowl tightly with plastic wrap and let the mixture cool for about 20-30 minutes.
- After the curd has cooled, transfer it to a mason jar and store it in the fridge for up to a week or use right away.
Notes
- Use fresh oranges for the best flavor. Squeeze the oranges yourself to extract the maximum amount of juice and zest.
- Zest the oranges before juicing them, its simply easier that way. The zest adds a vibrant aroma and intense citrus flavor to the curd.
- Cook the curd over low heat, stirring constantly. This ensures a smooth, velvety texture without any lumps.
- Strain the curd through a fine-mesh sieve to remove any bits of cooked egg or zest for a silky-smooth consistency.
- Let the curd cool completely before transferring it to jars or containers. This prevents a skin from forming on the surface.
- Refrigerate the orange curd promptly after cooling. It will thicken as it chills and can be stored for up to a week.
- Experiment with different varieties of oranges, such as blood oranges or mandarins, for unique flavors and colors.
Shirley says
So good.