Creamy orange curd is easy to make at home! This easy to follow orange curd recipe works with any orange (even blood oranges), and makes a delicious treat. Use orange curd as a filling for cakes, spread for scones, in a tart, or topping for fresh fruit.
I heard a radio DJ yesterday listing off four or five words that women hate to hear in conversation. I agreed with a few, because they’re just awkward words to used outside of very specific situations, but curd was on the list and I’m not sure why. Do people use the word curd outside of describing foods like cheese curd, lemon curd, lime curd, and the topic of today’s post – orange curd?
How would you even do that? There was no mention of curdle the verb, just curd, the noun. I just don’t understand how this could make the list. How often do you use “curd” in conversation? I’ve spent way too much time wondering about this.
I promise you’ll really like the word curd when it refers to my orange curd recipe though. Orange curd is delicious! It’s so creamy, with just the perfect hint of orange and vanilla. It’s reminiscent of an orange creamsicle, only more grown up. You could use it as an alternative filling in my Key Lime Tart , serve it with scones for tea, or use it as filling for my Orange Cake from Scratch!
Orange curd doesn’t have quite the same citrus “bite” as lemon or lime curd, so this is a really good option if you don’t really like the citrus pucker but you’d still like something fruity and fresh. Use whatever oranges you have on hand.
I’ve used navel oranges, Cara Cara oranges, whatever variety I happen to have on hand. You may use blood oranges as well to make blood orange curd. This orange curd recipe works for any of the usual orange varieties.
I will note that you don’t really get an orange color out of orange curd. It’s very pale. The same goes for blood orange curd unless your oranges are particularly pigmented. If you really want more of an “orange” color, feel free to drop a drop or two of gel food coloring in there. If you don’t, you’ll get the color shown in the photos.
It takes just a few minutes to make orange curd on the stove top, and you can keep it a week or so in the fridge. Freeze up to 3 months. I hope you enjoy this easy orange curd recipe, darlings!
Orange Curd Recipe
This easy to follow orange curd recipe works with any orange (even blood oranges), and makes a delicious treat. Use orange curd as a filling for cakes, spread for scones, in a tart, or topping for fresh fruit.
Ingredients
- 1/2 cup granulated sugar
- 3 large eggs
- 2 egg yolks
- 1 tablespoon orange zest (yield from 1 orange)
- 1/3 cup fresh orange juice
- 2 tablespoons lemon juice
- 8 tablespoons butter, cut into tablespoons
Instructions
- In the top portion of a double boiler, or a large heat-proof mixing bowl, whisk together your sugar, eggs, egg yolk, zest, orange juice, and lemon juice.
- Set your bowl over a pot of barely simmering water, or place the top section of your double boiler into the bottom, set over medium low heat.
- Cook, stirring constantly, until the mixture resembles the consistency of homemade mayonnaise or aioli. If you are using a thermometer, you will cook to 170 F.
- Remove from the heat and immediately whisk in the butter.
- Strain the curd through a fine mesh strainer into another bowl or storage container. Allow to cool 10-15 minutes at room temperature, then press a piece of plastic wrap across the top and refrigerate at least one hour to firm up a bit.
- Store in the refrigerator up to one week, or frozen up to 3 months. Enjoy!
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Heather Simpson
Monday 30th of April 2018
My question is when do you add the vanilla and the lemon juice your recipe never says when to add them however I did at it I did enjoy the curd but butter seemed to come to the surface it didn't want to cream in as I was cooking it down why do you think that is? I followed the recipe right to everything you said to do other than the fact that you did not tell when to add vanilla or lemon juice thank you
Mary (The Goodie Godmother)
Friday 25th of May 2018
I add the vanilla at the end. The lemon juice during cooking. I will update that. If your butter didn't blend in, try creaming a bit longer next time. Sometimes it takes a little while for the sugar to really blend with the butter.
Ramona
Wednesday 29th of November 2017
I had oranges that needed to have something done with them. This recipe is the ultimate. Will definitely make again. It has wonderful flavor!!
Mary (The Goodie Godmother)
Monday 4th of December 2017
I'm glad you enjoyed the orange curd recipe!
Meaghan | Cook. Craft. Love.
Tuesday 8th of September 2015
So the citrus bite is why I make lemon curd in the first place but this looks SO good I might just have to deviate and give it a shot. Pinning!
The Godmother
Thursday 10th of September 2015
Me too, but I'm still really loving how this turned out.