Easy Orange Curd
This Easy Orange Curd is silky, sweet, and bursting with fresh citrus flavor! A delightful alternative to lemon curd, it's perfect for spreading on toast, swirling into yogurt, filling cakes, or spooning over scones. Made with fresh orange juice, zest, butter, and eggs, it’s a simple yet elegant homemade treat.
Ingredients
- ½ cup 120 ml fresh orange juice (from about 2 oranges)
- 1 tablespoon orange zest
- ⅓ cup 67 g granulated sugar (adjust to taste)
- 2 large eggs
- 2 tablespoons unsalted butter
- Pinch of salt
- 1 teaspoon lemon juice optional, for added tang and balance
Instructions
- Whisk the base: In a small saucepan (off the heat), whisk together the eggs and sugar until smooth and lightened in color.
- Add citrus: Whisk in the orange juice, zest, salt, and lemon juice (if using).
- Cook the curd: Place the saucepan over medium-low heat. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 8–10 minutes. Do not boil.
- Add butter: Remove from heat and stir in the butter until fully melted and incorporated.
- Strain and cool: For extra smooth curd, strain through a fine mesh sieve into a bowl or jar. Let cool to room temperature, then refrigerate.
Notes
- Store orange curd in an airtight container in the fridge for up to 1 week.
- Freeze for up to 3 months; thaw in the fridge overnight before using.
- Use blood oranges or cara cara oranges for a beautiful twist in color and flavor.
- Lemon juice enhances tartness and helps balance the sweetness of orange.