Homemade Orange Curd Recipe - A Spicy Perspective (2024)

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Homemade Orange Curd Recipe – Bright and sweet orange curd is easy to make with only 6 simple ingredients, and perfect to enjoy with breakfast or your favorite baked snack treats!

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Why We Love This Easy Curd Recipe

Creamy and bright citrus curd is a delightful condiment to serve for breakfast or with your favorite snack-time goodies. It’s similar in sweetness to a fruit jam or preserves, but made ultra-rich with egg yolks and butter for a more decadent spread.

If you love classic lemon curd, you will absolutely go nuts over this Orange Curd variation. The flavor is slightly sweeter with less of a tart bite, and pairs perfectly with all types of baked treats – from healthy muffins to decadent cookies and more!

Our practically foolproof orange curd recipe requires 6 pantry staples and takes 15 minutes to prepare. It makes a generous 2 cups of orange curd, which is just the right amount to enjoy a bit right away, and also put up in cute little jars.

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6 Ingredients You Need

Oranges
Lemon
Granulated sugar
Large eggs + egg yolks
Butter
Salt

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How to Make the Best Orange Curd

Use a zester to zest all three oranges and the lemon. Make sure to zest just the color and not the bitter white skin underneath. Collect the zest of both the oranges and lemons. You should have at least 1 tablespoon of orange zest and 1 teaspoon of lemon zest. Use it all!

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Now cut 1-2 of the oranges to squeeze ½ cup of fresh orange juice. Squeeze the lemon and measure out 1 tablespoon of lemon juice.

Set a small saucepot over medium heat. Add the 1/2 cup of orange juice, 1 tablespoon of lemon juice, and all the orange and lemon zest.

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Then add sugar, eggs, and additional egg yolks, butter, and salt.

Get the Complete (Printable) Orange Curd Recipe Below. Enjoy!

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Use a whisk to mix the ingredients together as the butter melts. Once the butter has completely melted whisk thoroughly to make sure there are no clumps.

Bring the mixture to a boil, stirring consistently. Once the curd is boiling, lower the heat if needed and continue to simmer and stir for 5 to 6 minutes until the mixture seems thick.

Pro Tip: I like to use a rubber spatula to make sure to scrape all the curd off the bottom, so it doesn’t burn as I stir.

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Remove from heat. Pour the orange curd into two 8-ounce jars or four 4-ounce jars. There will be a little leftover to enjoy right away.

Cover and chill the orange curd until it is set. Then keep refrigerated until ready to serve.

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Suggestions for What to Do With Orange Curd

Fresh and fruity orange curd is delicious to spread on baked treats, like store-bought or homemade cookies. Here are a few of our classic cookie recipes to try:

Frequently Asked Questions

What are the best oranges for making curd?

Any type of ripe orange is good to use in this orange curd recipe. Oranges that aren’t ripe enough won’t be as sweet, so be sure to select fruits that are slightly soft when given a gentle squeeze.

Navel oranges are classic, Cara Cara oranges offer a delicate floral note, and blood oranges have a beautifully deep sweet flavor. You really can’t go wrong!

What other citrus fruits can be used to make this curd recipe?

Lime and grapefruit can be used in place of the orange for unique tasty citrus curds! Lime curd will have a very tart and tropical flavor that is less sweet. Grapefruit tends to be a lighter taste that likewise isn’t quite as sweet as orange or lemon.

How can I turn this into a lemon curd?

If you prefer to make a lemon curd, follow my perfect homemade lemon curd recipe instead!

Why is my orange curd not thickening?

The curd needs to be cooked for several minutes while constantly being whisked. If it isn’t thickening right away just keep cooking on medium and whisking until it becomes the consistency you like. And remember that it will continue to thicken once it cools.

How long does homemade fruit curd last?

It will keep well for up to 2 weeks stored in an airtight container in the refrigerator.

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Print Recipe

5 stars (5 reviews)

Easy Orange Curd Recipe

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Bright and sweet orange curd is easy to make and perfect to enjoy with breakfast or your favorite baked snack treat!

Servings: 18 servings

Ingredients

US Customary – Metric

3 oranges
1 lemon or lime
1 ½ cups granulated sugar
2 large eggs + 4 egg yolks
½ cup butter 1 stick
¼ teaspoon salt

Instructions

Use a zester to zest all three oranges and the lemon. Make sure to zest just the color and not the bitter white skin underneath. Collect the zest of both the oranges and lemons. You should have at least 1 tablespoon of orange zest and 1 teaspoon of lemon zest. Use it all.
Now cut 1-2 of the oranges to squeeze ½ cup of fresh orange juice. Squeeze the lemon and measure out 1 tablespoon of lemon juice.
Set a small sauce pot over medium heat. Add the 1/2 cup of orange juice, 1 tablespoon of lemon juice, all the orange and lemon zest, sugar, eggs and additional egg yolks, butter, and salt.
Use a whisk to mix the ingredients together as the butter melts. Once the butter has completely melted whisk thoroughly to make sure there are no clumps.
Bring the mixture to a boil, stirring consistently. Once the curd is boiling, lower the heat if needed and continue to simmer and stir for 5 to 6 minutes until the mixture seems thick. *I like to use a rubber spatula to make sure to scrape all the curd off the bottom, so it doesn’t burn as I stir.

Notes

You can make lime, lemon or grapefruit curd with this recipe as well.

Homemade orange curd will keep well for up to 2 weeks stored in an airtight container in the refrigerator.

Nutrition

Serving: 2tb, Calories: 128kcal, Carbohydrates: 20g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 80mg, Potassium: 56mg, Fiber: 1g, Sugar: 19g, Vitamin A: 234IU, Vitamin C: 15mg, Calcium: 15mg, Iron: 1mg

Course: Breakfast, Brunch, Condiment, Dessert

Cuisine: American, French

Author: Sommer Collier

Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

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Homemade Orange Curd Recipe - A Spicy Perspective (2024)

FAQs

Why is my orange curd not thickening? ›

If a curd is too thin then it usually means that it has not cooked for long enough. With a curd the heat needs to remain fairly low and sometimes you need to be a little patient. Don't whisk too vigorously while the curd is cooking, just stir gently and constantly.

What is orange curd made of? ›

Orange curd is a thick and creamy mixture of fresh orange juice, eggs, sugar, and butter. The amount of sugar in citrus curd recipes varies depending on the sweetness of the fruit—lemon and lime curds require more sugar because they are tart and sour.

Is orange curd the same as marmalade? ›

Orange curd is a thick, creamy-looking spread which contains eggs and butter, and it's got a similar texture to custard. Marmalade, on the other hand, is a preserve made with sugar, water and lemons, and its end result is similar to a jelly or a jam.

When making a citrus curd Why is a double saucepan used? ›

I strongly recommend cooking the lemon curd in a double boiler because mixing these ingredients over direct heat quickly leads to burning.

See Details ›

How can I thicken my orange curd? ›

Set over medium low heat and begin cooking. Use a rubber spatula or wooden spoon to stir the curd as it cooks. You'll keep stirring as it warms and thickens. It will thicken on the bottom first, keep stirring until it reaches about 165 F (it should cover the back of a spoon).

How do you fix runny curd? ›

Problem: My Lemon Curd is Too Runny

To thicken runny lemon curd, put the curd back into your saucepan, place over the lowest possible heat, and stir constantly. ...
Alternatively, heat the curd until it's warm to the touch, then remove from the heat and whisk in another few tablespoons of butter.

Apr 2, 2024

Get More Info Here ›

Why is my orange curd grainy? ›

Don't let the curd boil.

Boiling curd will cause it to curdle and create a grainy texture. If the orange curd curdles, strain it twice through a fine-mesh strainer, to remove the grainy bits. If that doesn't work, process it in a blender to try and smooth it out.

Tell Me More ›

Is orange with curd good for health? ›

Citrus fruits like oranges, grapefruits, and lemons are high in acidity. Combined with curd, which is also acidic, it can lead to an imbalance in pH levels in the stomach. This may result in indigestion, heartburn, or an upset stomach.

Keep Reading ›

Why is curd gummy? ›

Not heating the milk enough results in lacey/gooey/stringy Dahi. Using Low fat milk or skim milk may result in Dahi that's not firm enough.

Why is orange marmalade so bitter? ›

(You want to avoid any membrane if possible – this is another part of the orange that will make the marmalade bitter in addition to the pith. These are also the parts of the orange with natural pectin, which is why we are adding pectin to the recipe so that it gelatinizes.)

Keep Reading ›

Can I use oranges instead of lemons? ›

Like limes, oranges are a part of the citrus family, which means they can be used as a substitute for lemons in many recipes, particularly desserts, but also marinades and dressings.

What are the two things required to make curd? ›

Answer: To make curd two things are required that are milk and a starter which contains bacteria namely as lactobacillus which helps to convert milk into curd.

Tell Me More ›

What happens if you add lemon to curd? ›

Citrus fruits like oranges, lemons, and grapefruits are highly acidic. Combining them with curd can disturb the stomach's pH balance, potentially leading to digestive discomfort or acidity for some individuals.

Know More ›

What makes a curd a curd? ›

The basic ingredients are beaten egg yolks, sugar, fruit juice, and zest, which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, flavourful spread. Curd has a thicker texture similar to custard. 'Lemon Curd' is originally English in origin dating back to the early 1800's.

Know More ›

Why is my curd not thick? ›

*Use whole milk for thicker curd. Further simmering the milk for 10 minutes ensures that the curd thickens when it sets. However, don't burn the milk. *Ensure you use fresh, good quality curd culture and bring it to room temperature before adding it to the milk.

Read The Full Story ›

Why is curd not thickening? ›

Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!

Learn More ›

Why is my curd not setting? ›

Usually the temperature of milk determines how well your curd will set. Too cold or too hot temperature can make the curd setting process tougher. Firstly boil your milk properly and switch off the flame. Once the boiled milk cools down to 20 per cent, then the milk is ready to be set.

Why is my curd thin? ›

The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.