Orange curd is quick and easy to make. You only need 1 pot and 10 minutes to make a little jar of sunshine that you can use for cakes, cupcakes, pancakes, scones and more.
I’m not a big fan of winter (especially with this bizarrely frigid one we’re having at the moment) but one wonderful thing about it is it’s also citrus season.
Citrus fruits are available year-round but they’re definitely at their best during the colder months. From blood oranges to cara cara oranges, from meyer lemons to mandarins, I just can’t get enough!
To kick things off, today we have a delicious recipe for orange curd. Lemon curds are more popular but orange curds are just as fabulous. They’re easy to make too!
So if you have 10 minutes to spare, let’s make a jar of orange curd — it’s sure to bring smiles and sunshine to this dreary winter day.
How to make orange curd
How I make this delicious citrus curd is similar to how I make lemon curd. Which is to say: super quick and very easy.
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).
3. STRAIN AND TRANSFER. Remove from heat and carefully transfer the hot mixture into a heat-proof container. Use a strainer when transferring so you end up with smooth, silky, pure orange curd.
4. CHILL. Place a layer of plastic wrap directly on the surface of the curd (this prevents skin from forming), cover and refrigerate overnight.
Check out this egg white recipe collection if you’re unsure of what to do with extra egg whites.
The ingredients for this recipe are simple and easily available as well.
- Egg yolks from large eggs
- Granulated sugar
- Orange juice and zest (I used cara cara oranges in this recipe)
- Lemon juice (if you want to add to the tartness of the curd)
- Butter (I’ve used salted and unsalted butter, both work)
And as you can see, as long as you have a pot and something to stir the delicious curd with, you’re good to go!
These definitely help too:
I like putting my orange curd in cute mason jars but any airtight container will do.
Orange curd is one of those things that look difficult to make but in reality require so little effort. And I promise you that little jar will bring you so much joy this season and all year!
Here are a few frequently asked questions so making orange curd can be even easier.
A lot of curd recipes use cornstarch or cornflour as a thickening agent but this easy homemade recipe does not.
It’s pure orange juice, egg yolks and butter. To thicken it, simply cook on low-medium heat and stir continuously until you get that shiny, luxurious consistency.
Kept chilled and in the fridge, orange curd should last up to 4 weeks. Although in our house it never lasts that long! We eat it all in a few days lol.
Yes, you can freeze orange curd. Simply place the cooled curd in a freezer-safe container, place plastic wrap directly on top, and cover.
Frozen curd should last several months up to a year. Once you thaw it and chill in the fridge, it should be okay for up to a month.
Orange curd is so versatile and can be used in so many different ways:
– Use it as filling for your cakes and cupcakes (try it on this jelly donut recipe!)
– Top your favourite pancakes with it
– Eat it with your favourite buttermilk scones
– Make it as a base for ice cream
– Or you can simply eat it out of the jar!
Other delicious citrus recipes
If you love baking with citrus fruits as much as I do, you will love these citrusy desserts.
- These perfectly sweet and tart creamy lime bars sit on top of a coconut cookie base.
- Meyer lemons shine in this Meyer lemon ricotta pound cake. There’s no need for glaze; this is so good on its own!
- If grapefruits are your thing, you will love this grapefruit tart. Light, bright and so refreshing.
Easy Orange Curd Recipe
- 5 pcs egg yolks from large eggs beaten
- ½ cup granulated sugar
- ½ cup fresh orange juice from 1-2 large oranges
- 1 tsp lemon juice optional
- ½ cup butter (salted or unsalted) cut into parts
- orange zest from all the oranges you used for the juice
- pinch salt
- In a medium saucepan, combine all ingredients and cook over medium heat, constantly stirring until the mixture is thick enough (it usually takes me 10 minutes to get the consistency I want).
- Remove from heat and carefully transfer the hot mixture into a heat-proof container. Use a strainer when transferring so you end up with smooth, silky, pure orange curd.
- Allow to cool slightly then place a layer of plastic wrap directly on the surface of the curd (this prevents skin from forming), cover and refrigerate overnight.
- I like using cara cara oranges when making orange curd. You can use your favourite orange variety. Just keep in mind that they all taste different, some sweeter than others. Adjust accordingly.
- Add lemon juice if you think your oranges are too sweet, to add some tartness to your orange curd.
Nutritional information are estimates only.
Did you make orange curd? I’d love to hear from you in the comments section below.