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–+ servings
A jar with orange curd and a spoon.

Luscious Orange Curd (30 Minutes)

This silky, fresh, and rich orange curd is made in 30 minutes and is made with fresh orange zest and orange juice.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Condiments, Dessert
Cuisine American
Servings 10
Calories 176 kcal

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.

Nutrition

Calories: 176kcalCarbohydrates: 17gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 115mgSodium: 166mgPotassium: 48mgFiber: 0.1gSugar: 16gVitamin A: 438IUVitamin C: 7mgCalcium: 18mgIron: 0.3mg
Keyword Orange Curd
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