Easy, No-Fail Orange Curd Recipe - Celebration Generation (2024)

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You kind of want a creamy spread, but also kind of want orange marmalade. Get the best of both worlds with this easy to make homemade orange curd recipe!

Originally published October 13, 2021, updated on 4/19/2023

Easy, No-Fail Orange Curd Recipe - Celebration Generation (1)

Citrus season may be in the dead of winter, but I tend to think of citrus fruits more in the spring and summer months.

The sunny, wonderful flavor you get from the different types of oranges might be my favorite way to perk up all kinds of recipes - sweet or savory.

Good thing that an abundance of sweet oranges are available year-round!

Anyway, today I’m sharing another homemade citrus curd - my easy orange curd recipe.

Fresh orange curd is something that's easy to make, tastes great... but is notoriously difficult to get right.

Due to the lower acid level of oranges - as compared to lemons and limes - it has a tendency to not set up right. You need enough acid to react with the proteins in the egg yolks, to ensure a nice, thick product.

In my early days of making fruit curd recipes, that meant supplementing the orange juice with some lemon juice - the traditional method for bolstering the acid content in non-lemon curds.

Two problems:

1. The flavour of the orange is diluted with the flavour from the lemon.

2. The acid that the lemon juice brings is diluted with the less acidic orange juice... so it still doesn't set up quite as thick as lemon curd.

A while back, I was working on something completely unrelated, and had a bit of an epiphany: What if I made orange curd with just oranges - no lemon - but brought in additional acid in the form of citric acid?

... and it worked perfectly.

This homemade curd is still a super easy recipe to make - much like a traditional lemon curd recipe.

Like lemon curd, this delicious recipe also requires some specifics with regards to ingredients, equipment, and technique... so let's get to it!

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Uses for Orange Curd

Beyond a “just eat it with a spoon, straight from the jar”, there are many, many different uses for orange curd!

Here are a few ideas for you:

- On the breakfast table, or as part of an afternoon tea goodies spread. Spread it on toast, Biscuits, scones, etc. Spoon it over waffles or pancakes (especially good when topped with berries!)

- As a filling for baked goods. Fill Macarons, Cream Puffs or Profiteroles, pre-baked tart shells, with orange curd, or use it as a cake filling for layered cakes*.

- Orange curd is also a great option for Butterfly Cupcakes, either instead of or in addition to frosting. When “in addition to”, I’ll spoon some curd in the cavity, then pipe frosting over it.

- Use as a topping for Pavlova. I like to do the layer of whipped cream, then the curd, and finally the fruit topping. You can even mix some into the whipped cream to flavour it. Orange curd + whipped cream gives a perfect balance of flavours and textures to build on!

Alternately, it’s great as an offering on a Pavlova Dessert Board.

- Just as you can make a lemon meringue pie with lemon curd, you can make an orange version! While I like to top lemon meringue pies with curls of lemon zest, I like topping orange meringue pies with Candied Orange Slices.

- Spoon it over ice cream, Cheesecake, or crepes.

- We like to drizzle it over yogurt that’s been topped with my Porter’s Yogurt and Ice Cream Topping.

- You can also make layered parfaits with curd and yogurt, or curd and cottage cheese.

* When filling layered cakes with curd, it’s best to pipe a ring of frosting around the outer perimeter of the layer being filled, then fill the inside of that border with the curd.

This gives some stability to the filling layer, and will prevent the curd from oozing out.

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Tips for Making Orange Curd

Orange Curd Ingredients

For the most part, this recipe calls for simple ingredients that are easily found in most grocery stores: Orange juice, orange zest, sugar, eggs, and unsalted butter.

A few notes:

1. Be sure to use fresh oranges, not bottled orange juice. It really does not turn out as well when using bottled!

2. You can use any type of oranges you like for this. I'll usually go with some form of clementine or tangerine, but you can use regular navel oranges, valencia, cara cara oranges, even blood oranges.

Go with whatever’s available, and the orange flavor you like best!

3. Use basic white granulated sugar for the best taste.

4. Also, for the best results, use nice fresh eggs.

I use egg yolks, rather than whole eggs. I just find it makes for better flavour and texture. As far as the leftover egg whites go, I like to use them for Swiss Meringue Buttercream, Meringue Cookies or Pavlova.

One last ingredient, the one that’s key to making a great orange curd?

Citric acid.

We initially started buying citric acid for use with our Homebrewed Ciders and Wines (along with Acid Blend), but over the years, we've been using it a lot more in our kitchen.

You can find it used in such things like my replica Beep Drink, as part of the fun rim on my Fuzzy Peach Candy Cocktail, and as part of my Wine Slush Mix - always a favourite for gifting!

Citric acid is the “secret” ingredient to providing enough acid for the curd to set up, without diluting the flavour of the curd.

Oh, and as an optional ingredient: Food colouring.

Orange curd can turn out very pale, I like to give the colour a bit of a boost! A bit of coloring can take it from looking like lemon curd, to having a beautiful color of its own.

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Orange Curd Equipment

You don’t need a ton of equipment to make curd, but each piece you do need is important. Here’s the rundown:

A Zester

First off, you want some way to get the zest off the orange.

When I photographed this, I was using a little zesting plane that I’ve had forever, and it works well. No idea where I got it or what brand it is, though.

Since then, I treated myself to a Kitchenaid Box Grater, and I LOVE it.

If you’re in the place I was - with a 10+ year old basic metal grater that was caving in on itself, didn’t do a great (grate? LOL) job, and was literally being held together with an epoxy job*, seriously... treat yourself to a really good grater.

I had no idea what a difference it would make!

* Ok maybe even if yours isn’t being held together with an ugly epoxy job. Don’t let things get as bad as I did, before deciding it was time to replace. Life is too short!

A Juicer

Next, you need a good way to get the juice out, I prefer using small, citrus-specific juicers for this, rather than the big contraption we have for juicing everything else.

I have a Cuisinart Pulp Control Citrus Juicer, love it, no complaints at all.

There are also the Manual citrus juicers, or the Squeeze-type citrus juicers.

Go with whichever you prefer, just get the juice and avoid the seeds!

Mini Food Processor OR Fine Wire Strainer

You’ll want one or the other - more on that in a bit!

Heavy Bottomed Pot OR Double Boiler

Personally, I prefer using a heavy bottomed pot, but a double boiler is the traditional way to do this... more on that in a bit!

A Silicone Whisk

Yes, wire whisks are great in general... but they can react with the acid in your orange curd, and make it taste metallic.

I like to avoid that whole thing, and just use a silicone whisk.

When making curd, I use the smallest whisk in my Set of 3 Silicone Whisks.

I just find that the smaller one is best to keep everything moving, and prevent clumps - key to making a silky curd.

That said, any brand of silicone whisk should do just fine.

A Thermometer

For both proper thickening AND food safety reasons, I like to use a thermometer when making fruit curds.

You can use any thermometer that will accurate read a temperature of 165 degrees F.

A candy thermometer or instant-read thermometer are both good things to have on hand in the kitchen.

Personally, I like to use a Infrared Cooking Thermometer. It's quick, easy, and no-mess - the best way to keep track of the temperature, IMHO!

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Cooking Technique

While you’re “supposed” to cook this over a double boiler - and I did in the photos - I’ll be honest... I never do.

I like to cook my orange curd over low ish, direct heat. I whisk it constantly, and it’s ready in just minutes - so much less fussy.

If you’re not cooking it over higher heat (I wouldn’t go higher than medium heat) and you keep an eye on it / keep whisking, you’re not going to end up with clumps.

I like to use a heavy bottomed pot, for the best heat distribution.

You’ll find that when you start out, there will be a lot of foaming. As you approach the right temperature, that foaming will subside - that’s when you should really start keeping an eye on the temperature, to avoid overcooking it.

Finally, just know that the curd will thicken more as it cools, so don’t be so worried if it’s not as thick as you’d like.

If you followed the recipe, did the spoon trick (more on that later), and your curd reached 165F, it’ll thicken!

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To Strain or Not to Strain

Traditionally, orange zest is used in the cooking process, then strained out afterwards.

Personally, I prefer the method I demonstrate here, as well as in my posts for other citrus curds:

I run the zest through my Mini Food Processor, along with the sugar.

This breaks up the zest to bits that are so fine, they’re basically undetectable in the resulting smooth curd.

Not only is this less fussy, I find it tastes better.

That said, you can always zest the orange and not strain at all - the curd just won’t be quite as smooth. Sometimes this is a fun option - I think it’s got some ~ character ~!

Or, if you want smooth and traditional, just press your cooked curd through a Fine Mesh Wire Strainer, before adding the butter.

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How Long Does Orange Curd Last?

Depending on who you ask, homemade orange curd will last up to a month or two in the fridge. (For food safety reasons, ALWAYS refrigerate your curd - you can’t store it at room temperature!)

Personally, I find it’s best to use it up within 2 weeks, for the best flavour. Keep it in an airtight container.

If the container has a lot of head space, I like to press a piece of plastic wrap against the surface of the curd, to prevent a skin from forming.

Can I Freeze Orange Curd?

Yes! It’ll keep for about 6 months in the freezer, and you can freeze it right in a canning jar.

Freeze your curd as fresh as possible - ie, don’t wait til it’s about to go bad.

When you want to use it, let it defrost in the fridge for a day or two before use.

Once the orange curd is thawed, you’ll want to use it within a week or two.

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How to Make Orange Curd

The full recipe follows - in the recipe card at the end of this post - but let's start with the pictorial overview!

Zest the oranges, using the orange part only - the white pith is bitter and should be avoided.

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Add the zest and sugar to your mini food processor, blitz until zest is finely chopped and well incorporated in the sugar. Note: See post for details on skipping this step.

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Juice your orange(s), measuring out ⅓ cup of the fruit juice.

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In a small pot, whisk together egg yolks, large egg, and orange sugar until well combined.

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Add the ⅓ cup of orange juice and the citric acid, whisk until well combined.

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Cook over medium- low heat, whisking constantly until mixture thickens.

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It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon.

Ideally, you want the mixture to reach 165F - I use a surface thermometer for this.

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If you want to strain the curd, press it through a metal strainer at this point.

Once the mixture is thick/hot enough, transfer to a heat proof mixing bowl. Add the pieces of cold butter, whisking until well incorporated.

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Once all of the butter melts and been fully incorporated into the curd, tint orange with food colouring, if desired.

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Transfer orange curd to your storage container and chill for at least 1 hour before use.

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More Fruit Curd Recipes

Looking for more fun fruit curd recipes to dress up your breakfasts, brunches, or desserts? I've got you covered!

Blackcurrant Curd
Blueberry Curd
Cranberry Curd
Grape Curd
Grapefruit Curd
Kiwi Curd
Lemon Curd
Lime Curd
Mango Curd
Passionfruit Curd
Raspberry Curd

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Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

Easy, No-Fail Orange Curd Recipe - Celebration Generation (20)

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5 from 6 votes

Orange Curd

You kind of want a creamy spread, but also kind of want orange marmalade. Get the best of both worlds with this easy to make orange curd!

Prep Time10 minutes mins

Cook Time10 minutes mins

Cooling Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Breakfast, Condiment

Cuisine: British

Servings: 16 Servings (About 1 ¾ cups)

Calories: 93kcal

Author: Marie Porter

Equipment

  • Zester

  • Juicer

  • Mini Food Processor

  • Silicone Whisk

  • Infrared Surface Thermometer

Ingredients

  • 1-2 Oranges Any variety
  • ¾ cup Granulated Sugar
  • 3 Large Egg Yolks
  • 1 Large Egg
  • ¾ teaspoon Citric Acid
  • 6 tablespoon Salted Butter Chilled and cut into pieces.
  • Orange food colouring Optional

Instructions

  • Zest the oranges.

  • Add the zest and sugar to your mini food processor, blitz until zest is finely chopped and well incorporated in the sugar. Note: See post for details on skipping this step.

  • Juice your orange(s), measuring out ⅓ cup of the juice.

  • In a small pot, whisk together egg yolks, large egg, and orange sugar until well combined. Add the ⅓ cup of juice and the citric acid, whisk until well combined.

  • Cook over medium heat, whisking constantly, until mixture thickens. It should be able to coat the back of a spoon and retain a clear trail when a finger is dragged across the back of the spoon. Ideally, you want the mixture to reach 165F - I use a surface thermometer for this.

  • Once mixture is thick / hot enough, transfer to a bowl. Add the pieces of butter, whisking until well incorporated.

  • If you want to strain the curd, press it through a metal strainer at this point.

  • Once all of the butter has melted in and been fully incorporated into the curd, tint orange with food colouring, if desired.

  • Transfer orange curd to your storage container and chill for at least 1 hour before use.

Video

Notes

This orange curd will last for 2 weeks in the fridge, or a few months in the freezer. (Thaw overnight in the fridge before use!)

Nutrition

Calories: 93kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 43mg | Potassium: 24mg | Fiber: 1g | Sugar: 10g | Vitamin A: 213IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg

Related posts:

Raspberry CurdGrapefruit CurdMango CurdPassion Fruit Curd
Easy, No-Fail Orange Curd Recipe - Celebration Generation (2024)

FAQs

Why didn't my orange curd set? ›

If the filling is runny and flowing out of the tart when you cut into it, then it is likely that the curd was not cooked for quite long enough. You need to be patient when cooking citrus curds as if you heat the mixture too quickly then it can curdle and become lumpy. You need to keep a low heat and stir constatntly.

Is orange curd the same as marmalade? ›

A curd differs from all other types of preserves as it contains eggs and butter, very similar in texture as custard. A curd is a thick, creamy spread that is made by cooking together fruit juice – usually a citrus fruit, egg yolks, butter and sugar.

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.

How do you fix curd that didn't set? ›

Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken. Put it over a low heat, stirring constantly. Ensure it coats the back of a spoon before taking it off the heat.

What to do when curd does not set? ›

If the temperature was too low, the bacteria may not have had enough time to activate and set the yogurt. 2. Add more starter culture: If the temperature was correct but the yogurt still didn't set, you can try adding a little more starter culture to the mixture and incubating it again.

Why is my orange curd grainy? ›

For a smooth curd, be sure to strain both the juice and the whisked eggs. Why is my curd grainy? Make sure the sugar is completely dissolved before you add the eggs. Graininess can also be little pieces of cooked egg from overheating the mixture.

Is orange with curd good for health? ›

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.

Why do you soak oranges for marmalade? ›

Tie the muslin square into a little bag and add it to the bowl. Make sure everything is immersed in the water. Leave to soak overnight or for several hours if possible. This helps to extract pectin from the fruit and soften the peel, which will reduce the amount of cooking.

Why is my orange curd runny? ›

Why is my curd not thickening? Orange curd is usually too thin if it hasn't been heated for long enough.

What can I do with Seville oranges apart from marmalade? ›

You can use them in the same way you might use lemons and limes, in both sweet and savoury dishes. Staying with preserves for a minute, you can make excellent Seville orange curd in the pressure cooker, and you can make candied peel (as I describe here).

What is the difference between curd and curd cheese? ›

To make cheese, milk is pasteurized and cooked until the whey separates from the curd. Then the curd is put into a mold and pressed to create a wheel or block of cheese. Any curd that doesn't make it into the mold are "cheese curds," the by-product of cheese making, and are a snack unto themselves.

Why you shouldn't throw orange peels? ›

Orange peel or zest – the orange colored part, and not the white pith – is loaded with nutrients, good for you bioflavonoids and antioxidants.

What can I make with too many oranges? ›

There are many ways to use up a surplus of oranges. From orange juice and marmalade to cakes and sorbet, there are plenty of delicious recipes to choose from. With a little creativity, you can turn your excess oranges into tasty and healthy treats that you and your family will love.

When should you throw away oranges? ›

Some tell-tale signs of oranges that are past their prime are bruising, shriveled peels, and mushy spots. Fresh oranges should be firm when you give them a gentle squeeze. Of course, if your oranges are growing mold or giving off a foul smell, throw them out ASAP.

What to do if orange curd is too runny? ›

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.

Why is my 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!

How do you fix lemon curd that didn't set? ›

You could try:
  1. Reheating it. Continuously whisk until the mixture reaches 170. ...
  2. Bloom one package (2.5 tsp or 7g) in 1/4 cup ( 60g ) of water for 5 minutes. Dissolve the bloomed gelatin in the microwave for 3-5 seconds. ...
  3. Mix 2 tablespoon of cornstarch in a 2 tablespoons of water and mix into lemon curd.
Mar 11, 2022

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