This Orange Curd is like sunshine in a jar, bursting with the sweet-tart brightness of fresh oranges. It’s velvety smooth, impossibly vibrant, and just the sort of treat that transforms an ordinary morning toast or scone into something magical. Perfect as a spread, a filling, or by the spoonful, the Orange Curd is an all-star recipe you’ll come back to all citrus season long.
Ingredients You’ll Need
The beauty of this Orange Curd recipe is how a handful of everyday ingredients truly shine. Each one plays a key role, blending together for a curd that’s luscious in texture, stunning in color, and full of natural orange flavor.
- Fresh Orange Juice: For the brightest flavor, use freshly squeezed juice. Reducing it intensifies the orange essence.
- Orange Zest: The zest delivers an extra citrus punch and depth of aroma. Be sure to zest before juicing for easiest handling!
- Eggs: Whole eggs add body and structure, creating that signature creamy thickness.
- Egg Yolks: Yolks provide richness and a gorgeous golden color, taking the curd from tasty to truly decadent.
- Caster Sugar: This superfine sugar dissolves more easily for a smooth result and balances the tartness beautifully.
- Unsalted Butter: Cold, cubed butter brings silkiness and rounds out any sharp notes—add it gradually for the dreamiest finish.
How to Make Orange Curd
Step 1: Concentrate the Orange Juice
Start by pouring the fresh orange juice into a heavy-based saucepan over low-medium heat. Let it simmer for 6 to 8 minutes, reducing until you’re left with a half cup of bold, concentrated flavor. This extra step makes the orange taste sing and gives your curd that signature tang.
Step 2: Mix with Sugar, Zest, Eggs, and Yolks
Remove the pan from the heat and quickly stir in the sugar and zest first, followed by the eggs and egg yolks. Whisk thoroughly—the goal is a totally smooth mixture to get the curd creamy, not clumpy. This step fuses all the flavors together, setting the foundation for your Orange Curd.
Step 3: Incorporate the Cold Butter
Set the pan back over low heat and start adding the cold butter a few cubes at a time. Whisk as you go, only adding more once the previous pieces have melted completely. The gradual addition creates an emulsion, making your curd glossy and unbelievably smooth.
Step 4: Cook Until Thickened
Continue to cook, stirring gently for 4 to 5 minutes. Watch for the curd to thicken—a spatula should leave a clear trail and the mixture should coat the back of a spoon. For precision, look for a temperature of 75°C or 167°F. This is the magic moment your Orange Curd achieves perfect custardy texture.
Step 5: Strain for Silkiness
Pour the curd through a fine-mesh sieve into a clean bowl. This important step removes any stubborn bits (like stray cooked egg), ensuring your Orange Curd is lusciously smooth. Don’t worry about straining out the zest—it’s already worked its citrusy magic!
Step 6: Cool and Jar
Allow the curd to cool in the pan for about 15 minutes. Then pour into sterilised jars, seal, and let chill in the refrigerator. Freshly made Orange Curd will set to a surprisingly spreadable, dreamy consistency as it cools.
How to Serve Orange Curd
Garnishes
Top your Orange Curd creations with a twist of orange zest, a sprinkle of finely chopped pistachios, or even a quick dust of powdered sugar. These little touches make each spoonful as elegant as it is delicious, perfect for an afternoon tea spread or showstopper breakfast.
Side Dishes
This curd isn’t just made for toast! Serve Orange Curd alongside warm scones, buttery croissants, crepes, or soft, simple pound cake. For a brunch treat, swirl it into Greek yogurt or drizzle over fluffy pancakes for a citrus-laden boost.
Creative Ways to Present
Use Orange Curd as a pastry filling, dollop it onto pavlovas, or fold it through whipped cream for a bright, zingy dessert. Try layering it into trifles, using it to fill tart shells, or even swirling into cheesecake batter for a burst of citrus flavor in every bite.
Make Ahead and Storage
Storing Leftovers
Orange Curd keeps beautifully in the fridge. Simply store it in clean, airtight jars or containers and it will stay fresh for up to one week. Always use a clean spoon for serving to avoid introducing any bacteria.
Freezing
If you want to make a big batch, Orange Curd freezes well! Allow it to cool completely, then place in freezer-safe jars or containers, leaving a little space for expansion. Thaw overnight in the fridge when ready to use.
Reheating
If your Orange Curd thickens up too much from refrigeration or freezing, gently warm it in a bowl set over barely simmering water (a double boiler works well). Stir until it loosens and regains its silky texture—just be sure not to boil.
FAQs
Can I use bottled orange juice instead of fresh?
For the best flavor, fresh-squeezed orange juice is strongly recommended in Orange Curd. Bottled juice is often pasteurized and can taste dull, so opt for fresh whenever possible for the brightest, freshest results.
Is there a way to make Orange Curd less sweet?
Absolutely! Feel free to reduce the sugar by about 30 grams (roughly 2 tablespoons) if you prefer your curd more tart than sweet. Taste as you go to adjust for your perfect balance.
Can I use salted butter in this recipe?
While unsalted butter gives you control over the final taste, you can use salted butter in a pinch—just expect a slightly saltier overall flavor. Omit any additional salt, and taste before serving.
What should I do if my curd is lumpy?
If you notice small lumps, don’t worry! Pouring the warm Orange Curd through a fine-mesh sieve will remove any bits and result in an ultra-smooth finish. Whisking thoroughly during the cooking process also helps prevent lumps.
Can I use this Orange Curd as a cake filling?
Orange Curd makes an outstanding cake or tart filling. Chill it thoroughly first, then use as a layer between cake rounds or to pipe into cupcakes. For layer cakes, you may want to pair with a buttercream dam to keep the curd contained.
Final Thoughts
If you love citrus desserts, this homemade Orange Curd is truly a must-try. It’s simple to make yet tremendously flavorful, and can elevate everything from a basic breakfast to the fanciest dessert table. Don’t wait for a special occasion—bring some zesty, bright joy into your kitchen with a jar of Orange Curd today!
Orange Curd Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 1 cup 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent and citrusy goodness of this homemade Orange Curd. Perfect for spreading on toast, filling pastries, or just enjoying by the spoonful, this recipe is sure to brighten any meal.
Ingredients
Main Ingredients:
- 2 large eggs
- 2 egg yolks
- 150 g caster sugar (superfine sugar) (¾ cup / 5.3oz)
- 1 cup fresh orange juice (250ml)
- 1 tablespoon orange zest
- 130 g unsalted butter, cubed and cold (4 ½oz)
Instructions
- Prepare the Orange Juice: Pour the orange juice into a heavy-based saucepan and simmer over low-medium heat until reduced to half a cup.
- Mix Ingredients: Remove from heat, add sugar, zest, eggs, and yolks in order, whisk well. Return to low heat, stir until sugar dissolves.
- Incorporate Butter: Gradually add cold butter pieces, whisking until melted and mixed.
- Cook the Mixture: Cook for 4-5 minutes until thickened, reaching 75C / 167F if using a thermometer.
- Strain and Cool: Strain through a sieve, cool in the pan for 15 minutes, then store in jars in the fridge.
Notes
- For a shortcut, you can use store-bought orange juice concentrate in place of fresh orange juice.
- Ensure the butter is cold to help thicken the curd properly.
- Adjust sugar to taste depending on the sweetness of the oranges used.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 10g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 70mg
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