Silky smooth and creamy orange curd can be used as a filling, topping, or spread for your favorite baked goods and desserts. It pairs well with chocolate, too.
I’m a sucker for a delicious fruit curd, especially one that’s homemade. Although it may take a couple of tries to really get the hang of making curd, once you do, it becomes incredibly easy! If I end up with fruit curd in my fridge, it inspires me to bake something delicious just to use as a vessel for eating more orange curd.
This recipe was created when my husband and I unknowingly both went grocery shopping for oranges on the same day. With extra fruit on hand, an orange curd was certainly in order.
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How to use orange curd
I use this specific orange curd recipe in my chocolate orange tart and as a filling when making layered orange cake. It would also go perfectly well spread on vanilla cream scones or as a filling or topping for pavlovas, cheesecakes, layer cakes, cupcakes, tarts, sandwich cookies, parfaits, chocolate panna cotta, and more.
Storing Instructions
Orange curd freezes well for about 2 months. Otherwise, you can store it in an airtight container in the refrigerator for up to a week for best results.
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Ingredients
Eggs
Using whole eggs is not only simple, but also makes for a light curd. Adding an extra egg yolk makes the curd richer and creamier (and somewhat heavier).
Sugar
I like a curd that’s tart and not too sweet, but if you prefer it slightly sweeter, you can add an extra tablespoon of sugar.
Orange
This curd is full of orange flavor. For a milder flavor, you can always use a bit less juice and zest (or more if you want it more orangey)!
Butter
Personally, I like a mild buttery flavor, but it all depends on personal taste. Butter not only adds flavor, but it also makes for a smoother and creamier consistency. If preferred, you can add more butter than the recipe suggests (up to 2 more tablespoons). Since adding the butter is the last step of the process, add as much as you like until you reach your desired taste.
Tips for making the best fruit curd
- The curd should be cooked gently, because if it boils or gets too hot, it will curdle. Although it is possible to cook it on low heat in a saucepan, I highly recommend using a double boiler – this means setting the ingredients in a heatproof bowl placed over a saucepan with simmering water. When using a double boiler, it’s important to note that the bowl should not touch the water and be above the water, not in it. Make sure that the water has moderate bubbles and isn’t heavily boiling at any point.
- If your curd doesn’t seem to thicken after 10 minutes or so, simply increase the heat.
- Straining the curd after cooking makes it smoother and eliminates any lumps or pieces of cooked egg.
- When grating the lemon zest, avoid grating the pith (the white part underneath). The pith is very bitter and will change the flavor of the curd.
- Whisking the mixture constantly while cooking as the recipe suggests doesn’t mean you need to whisk it non-stop, but it does mean you should stay near the stove, keep an eye on it, and stir often so it won’t curdle.
More citrus desserts and treats you’ll love
- Lemon Curd – my favorite recipe for creamy, dreamy lemon curd.
- French Lemon Tart – a classic dessert just perfect for any occasion.
- Orange Cupcakes – my favorite orange cake recipe with orange cream cheese frosting.
- Cranberry Blood Orange Quickbread – The perfect treat to serve alongside orange curd!
- Thumbprint Cookies – Perfect little vessels for citrus curd or your favorite jam.
Orange Curd
Silky, creamy orange curd is rich and decadent. It makes the perfect topping or spread for many desserts and baked treats.
Ingredients
Orange Curd
- 2 large eggs plus 1 egg yolk
- ¼ cup (50 g) granulated sugar
- 1 tablespoon orange zest
- ½ cup (120 ml, 4 oz) freshly squeezed orange juice (2 oranges needed)
- 2 tablespoons heavy cream
- ¼ cup (½ stick/4T/56g) unsalted butter, cut into small pieces
Instructions
Make the orange curd:
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In a medium heatproof bowl or top pan of a double boiler, place eggs, sugar, orange zest and juice, and heavy cream and whisk to combine.
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Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170℉/75℃; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
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Remove from heat and immediately strain mixture through a sieve.
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Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart.
Recipe Notes
Storing Instructions
Orange curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture until smooth before using.
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