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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Looking For More Delicious Dips and Spreads?

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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 won t my orange curd thicken? ›

You need to keep a low heat and stir constatntly. The time it takes for the curd to thicken can vary accoding to the size of the pan and the heat used. To test if the curd is cooked properly, dip a spoon into the mixture then run your finger through the mixture on the back of the spoon.

What is orange curd made of? ›

Orange Curd is also called Orange Butter and is a delicious spread made of orange juice, sugar, butter and eggs. I love making fruit curd as it's such a great way of using up fruit and preserving it beyond making a jam or marmalade.

Read On ›

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.

Learn More ›

How do you fix runny orange curd? ›

If when completely cold your Orange Curd (or any other curd) is too runny then it was not cooked enough. You can remedy this by removing it from the jars and gently cooking again. Be sure to re-wash and sterilize the jars before refilling.

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How do you make curd thicker? ›

More times than not the, curd just needs to be cooked longer in order for the egg proteins to set. If your curd has been cooked to 170 degrees and it still hasn't thickened, then make a slurry by whisking 1 teaspoon cornstarch with 1 tablespoon water until the cornstarch is completely dissolved.

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.

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What's the difference between marmalade and orange curd? ›

Those delicious chunks in marmalade have been simmered with sugar until they're all but candied, whereas curd making is a very different process, which means that it's better to finely grate the perfumed zest, leaving out the spongey pith entirely.

Keep Reading ›

Is orange with curd good for health? ›

Combining dairy based products with citrus fruits or juice may trigger indigestion or heartburn, this is because the acidity of oranges may curdle up the proteins in milk, leading to an upset stomach or bloating.

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Is it OK to eat curd after orange? ›

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.

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What happens if you add lemon to curd? ›

Flavor: Lemon juice can add a tangy, acidic flavor to yogurt or curd, which can enhance its taste and make it more enjoyable to eat.

Learn More Now ›

What are the two things required to make curd? ›

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.

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Can we add lemon to curd? ›

Instructions: Lemon Curd: In a stainless steel bowl, whisk together the eggs, sugar, and lemon juice. Place over a saucepan of simmering water and cook, stirring constantly to prevent it from curdling, until the mixture becomes thick (like sour cream) and coats the back of a wooden spoon (165 degrees F) (74 degrees C).

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Does adding lemon to milk make curd? ›

Yes we can made curd by mixing milk with lemon juice. Mix little by little lemon juice to the milk and stir frequently until the milk turned to curd.

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Why isn't my curd thickening? ›

If your lemon curd hasn't thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken.

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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.