FROSTINGS, CONDIMENTS & SAUCES

Homemade Orange Curd

January 25, 2024

Creamy and luscious orange curd that is easy to make at home and intensely bursting with zesty orange flavor. This orange curd recipe has a perfect balance between tart and sweet, the sunshine on your table during winter days!

Fruit curd is such a delightful condiment that can be used to fill cookies, pastries, tarts, or cakes, or spread on toast. It’s similar to a fruit jam in sweetness, but rich in flavor and texture thanks to egg yolks and butter. Once you get the hang of making curds at home, you will probably always have a jar stocked in your pantry. 

If you love classic Lemon curd, you will love this orange curd recipe. It has a good balance of sweetness and tartness, though less tart than lemon curd. I also add a splash of orange blossom extract for a deeper orange flavor, but feel free to skip this step if you’d prefer to. 

HOMEMADE ORANGE CURD INGREDIENTS

This recipe took me about 25 minutes from start to finish – 10 mins for preparation, 10 mins for cooking, and about 3-5 more for straining and whisking the butter.

  • Orange juice, lemon juice and zest – I use only fresh ripe oranges to make the curd. 
  • Sugar – I usually use white granulated sugar to make curds, but you can use honey or stevia extract and adjust to taste.
  • Butter – I go with salted butter, or if you use unsalted butter, go ahead and add a ¼ teaspoon salt. The butter will be added at the end to give the creamy velvety texture.
  • Eggs – Using eggs will add richness and creamy texture to the curd.
  • Orange blossom extract (Optional) – Add the depth of orange flavor.

HOW TO MAKE ORANGE CURD

  1. Zest and juice the oranges. Squeeze to make orange juice. Use a zester to zest the oranges, make sure to zest just the color and not the white skin underneath, or the curd will taste bitter. You will probably have about 1 tablespoon of zest.
  2. Combine the zest, orange juice, lemon juice, sugar and eggs. In a saucepan, whisk all the ingredients except the butter until combined. 
  3. Cook to thicken. Cook the mixture over medium heat, whisking constantly until the mixture is thickened. The curd is ready when it can thickly coat the back of a spoon or a whisker or when the mixture has reached a temperature of 180°F/82°C if you have a thermometer. 
  4. Add in the butter and orange extract. Remove from heat and immediately strain the mixture through a strainer/sieve to remove the solids. Add butter and orange extract and whisk until the butter has completely melted and incorporated. The mixture is creamy and smooth and has a velvety texture. 
  5. Ladle into clean jars. Divide the mixture between jars and cover with a plastic wrap directly on top to prevent a skin from forming. Remove the wrap, then seal with lids and refrigerate for at least 3-4 hours.

DOUBLE BOILER METHOD

You also can also prepare the orange curd in a double boiler method, which means placing a bowl on top of a saucepan that will have water simmering over medium heat.

Whisk all the ingredients until it all comes together and stir as it thickens. Add in the butter and orange extract and continue to stir until the butter has melted and the mixture is smooth. The curd is ready when it coats the back of a spoon, or the mixture has reached 180°F/82°C

TIPS TO MAKE PERFECT ORANGE CURD

  • For the best flavor, make sure to buy ripe oranges that are slightly soft when given a gentle squeeze.
  • The curd should be cooked gently, because if it boils or gets too hot, it will curdle or/and get burnt. It’s recommended to cook the curd low and slow with your eye on it. 
  • Use a rubber spatula to make sure to scrape all the curd off the bottom, so it doesn’t burn as you stir.
  • Straining the curd after cooking makes it smoother and eliminates any lumps or pieces of scrambled egg.

If you make this Orange Curd recipe, make sure to tag me on Instagram or tell me all about it in the comments section down below.  I love to share your photos! 🙂

Serve This Orange Curd With:

Homemade Orange Curd

Creamy and luscious orange curd that is easy to make at home and intensely bursting with zesty orange flavor. This orange curd recipe has a perfect balance between tart and sweet, the sunshine on your table during winter days!
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Course: Condiments & Sauces
Keyword: Fruit Curd, Orange Curd
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 cups

Ingredients

  • 1 cup (200g) granulated sugar
  • 1 tablespoon grated orange zest
  • 3 large ripe oranges, squeezed to get 1/2 cup (120ml)
  • 1 tablespoon (15ml) lemon juice, from fresh lemon or store-bought
  • 1/4 cup (1/2 stick/57g) salted butter*, cut into cubes
  • 1/2 teaspoon orange blossom extract, optional

Instructions

  • Squeeze the oranges to make 1/2 cup (120ml) orange juice. Use a zester to zest the oranges, make sure to zest just the color and not the white skin underneath, or the curd will taste bitter.
  • In a medium saucepan, whisk the zest, orange juice, lemon juice, sugar and eggs until combined.
  • Cook the mixture over medium heat, whisking constantly until the mixture is thickened. Use a rubber spatula to make sure to scrape all the curd off the bottom, so it doesn’t burn as you stir. The curd is ready when it can thickly coat the back of a spoon (or a whisker) or when the mixture has reached a temperature of 180°F/82°C if you have a thermometer.
  • Remove from heat and immediately strain the mixture through a strainer/sieve to remove the solids. Add butter and orange extract and whisk until the butter has completely melted and incorporated. The mixture is creamy and smooth and has a velvety texture.
  • Divide the curd between jars and cover with a plastic wrap directly on top to prevent a skin from forming. Remove the wrap, seal with lids and refrigerate for at least 3-4 hours.
  • Orange curd can be kept in an airtight jar in the fridge for up to 10 days or can be frozen for up to 2 months.

Notes

*If you use unsalted butter, go ahead and add 1/4 teaspoon of salt to the recipe.
*It’s recommended to cook the curd low and slow with your eye on it. 
*You also can make curds with other citrus flavors like lime, clementine, grapefruit. The taste and flavor will vary depending on types of fruit, so adjust to your personal taste.
Tried this recipe?Mention @herdreamykitchen on Instagram or tag #herdreamykitchen!

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