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!
- 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
- 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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