Easy Orange Curd

Let’s talk about one of the most underrated spreads in the citrus world: orange curd. Everyone raves about lemon curd (and rightly so), but orange curd deserves its moment in the sun. It’s bright, sweet, velvety, and just a little tangy—a perfect companion to everything from toast and scones to cakes and yogurt bowls. This Easy Orange Curd recipe is my go-to when I want something sweet and citrusy that feels special but doesn’t take much time or effort.

Orange curd is basically sunshine in a jar. It’s creamy like custard, but with the sweet, mellow flavor of oranges that’s a little more gentle than lemon curd. It’s perfect for winter citrus season, weekend baking, or even gifting (seriously, give someone a jar of homemade orange curd and you’ll be their favorite person for weeks).

I started making this recipe a couple of years ago when I had a surplus of oranges that needed to be used fast. I figured, if lemon curd is good, orange curd might be even better—and I was right. Since then, it’s been a staple in my kitchen. Whether I’m layering it into trifles, spooning it onto pancakes, or eating it straight from the jar (no shame), this stuff is pure magic.

Why You’ll Love This Recipe

• Super Easy to Make – Just a handful of ingredients and about 15 minutes on the stovetop.
• Sweet and Creamy – It’s smoother and slightly sweeter than lemon curd, which makes it super versatile.
• No Fancy Equipment Needed – Just a saucepan, a whisk, and some patience while it thickens.
• Great for Meal Prep or Gifting – Keeps well in the fridge and makes a lovely homemade gift.
• Versatile Use – Spread it on toast, swirl it into yogurt, layer it into cakes, or dollop it onto pancakes.
• Kid-Friendly – The mild citrus flavor is a hit with little ones, too—way less tart than lemon curd.

Ingredients You’ll Need

Here’s what you’ll need to make a batch of delicious, silky orange curd:

• Fresh orange juice – The star of the show. Use freshly squeezed juice for the best flavor. Navel or Cara Cara oranges are especially good.
• Orange zest – Adds that deeper, more intense orange flavor. Don’t skip it!
• Granulated sugar – Balances the acidity of the juice and adds sweetness.
• Eggs and egg yolks – These thicken the curd and give it that custardy texture.
• Unsalted butter – Adds richness and gives the curd its glossy, silky finish.
• Salt – Just a pinch enhances all the other flavors.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions)

Step 1: Prep your ingredients

Start by zesting and juicing your oranges. You’ll want about ½ cup of juice and a tablespoon or so of zest. Set them aside and grab your eggs—three large eggs plus one extra yolk for added creaminess.

Step 2: Whisk together the base

In a medium saucepan (off the heat), whisk together the eggs, egg yolk, sugar, orange juice, and zest until fully combined. Whisking before applying heat helps avoid scrambling the eggs and ensures everything is well mixed.

Step 3: Heat it gently

Place the saucepan over medium-low heat and cook, whisking constantly. The mixture will gradually thicken—this usually takes about 8–10 minutes. You’ll know it’s ready when it coats the back of a spoon and you can run your finger through it, leaving a clear line.

Tip: Don’t walk away during this step! Constant whisking is key to keeping the curd smooth and lump-free.

Step 4: Stir in the butter

Remove the saucepan from the heat and whisk in the butter, one piece at a time. The butter helps cool the curd slightly while adding richness and giving it that luxurious texture. Keep whisking until all the butter is melted and incorporated.

Step 5: Strain (optional, but recommended)

For an ultra-smooth curd, pour the mixture through a fine mesh sieve into a bowl or jar. This step catches any bits of cooked egg or zest and gives you that flawless, creamy finish.

Step 6: Cool and store

Let the orange curd cool to room temperature, then cover and refrigerate. It will continue to thicken as it chills. Store it in an airtight jar or container for up to 1 week in the fridge—or longer in the freezer.

Helpful Tips

Choose Your Oranges Wisely

Navel oranges work great for this recipe, but if you want something a little more special, try blood oranges or Cara Cara oranges. They’re naturally sweeter and more complex, and they’ll give your curd a beautiful color.

How to Store Orange Curd

Orange curd should be stored in the fridge in an airtight container. It’ll stay fresh for up to a week. If you want to keep it longer, you can freeze it for up to 3 months. Just thaw it overnight in the fridge before using.

Use a Double Boiler for Extra Security

If you’re nervous about cooking the eggs directly over heat, you can use a double boiler method. Just place a heatproof bowl over a pot of simmering water and whisk the curd mixture until thickened. It takes a bit longer, but it’s almost foolproof.

Stir in Extra Flavor

You can enhance the flavor by adding a splash of vanilla extract or a dash of lemon juice to brighten it up even more. Or try a tiny pinch of cinnamon or cardamom for a cozy twist.

Gift It!

Homemade orange curd makes a beautiful edible gift. Pour it into a small mason jar, add a ribbon and a label, and you’ve got a charming little treat that people will love.

Frequently Asked Questions (FAQs)

Can I use bottled orange juice?

You can, but fresh orange juice gives the best flavor. Bottled juice often has preservatives or a slightly bitter aftertaste, which might affect the final result. If you’re in a pinch, go for the best quality juice you can find, preferably not from concentrate.

Why did my curd turn out lumpy?

This usually happens if the eggs cook too quickly and scramble. To avoid this, make sure to whisk constantly and keep the heat low. Straining the curd after cooking will also help catch any lumps and smooth things out.

Can I make this dairy-free?

Yes! You can use a dairy-free butter substitute, like vegan butter or coconut oil. The texture might be slightly different, but it will still be creamy and delicious.

Can I use this curd in baked goods?

Absolutely. Orange curd is fantastic as a cake filling, spread between layers of sponge, dolloped into thumbprint cookies, or swirled into cheesecake batter. It’s super versatile.

How long does homemade orange curd last?

Stored in an airtight container in the refrigerator, it will last up to one week. For longer storage, freeze it for up to 3 months. Just make sure to let it thaw completely and stir it before using.

This Easy Orange Curd is one of those recipes that feels fancy but is secretly simple. I make it all the time—especially when I find myself with extra oranges—and it never fails to impress. Whether you’re making breakfast a little more special or adding a citrusy twist to your favorite dessert, this curd is pure gold.

Give it a try and let me know how it turns out! I’d love to hear how you use it—on pancakes, in tarts, or (no judgment here) straight from the spoon.