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    Home » Recipes » Condiments and Sauces » Orange Curd: How to Make it & How to Use it

    PUBLISHED: January 12, 2021 • By Toni Dash 11 Comments

    Orange Curd: How to Make it & How to Use it

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    JARS OF ORANGE CURD

    Homemade Orange Curd is a sweet, thick, rich spread or topping you’ll love! Use it anything from scones for breakfast to desserts. It’s easy to make with just a handful of ingredients!

    JARS OF ORANGE CURD

    If you haven’t had fruit curd before or made it yourself, you are in for a treat!

    Most well known served with clotted cream on scones, that’s just the start of how to use this flavorful, smooth orange curd recipe!

    What is Orange Curd?

    It’s a thick, sweet orange flavored spread similar to a custard in texture. Though unlike custard, curd is not eaten on its own.

    It’s an English dish used as a spread, topping or filling between cake layers, in pastries or as tart filling.

    Orange custard is typically served with scones or bread for breakfast or brunch. It is used the same way you would use jam.

    Homemade curd can vary in thickness. If it’s too thin it really can’t be used in all situations.

    The recipe below is an old family recipe that includes cornstarch.

    This ensures the curd is thick and luscious. It can be used for any purpose.

    There is no gelatin in this recipe.

    orange curd on spoons

    Ways to Use Orange Curd

    • Spread on top of waffles or pancakes
    • Stir into plain yogurt
    • Spread as a layer on top of cheesecake
    • Spoon onto muffins, biscuits, croissants, scones or toast instead of jam
    • Fold together with whipped topping to fill baked pastry shells or cream puff filling for a quick dessert
    • As a filling between cake layers
    • As cupcake filling
    • Over ice cream

    Fruit Curd Recipes

    Lemon curd is probably the most well known of the fruit curds. But it’s easy to make with many other fruits.

    Here are some favorites:

    • Key Lime Curd
    • Grapefruit Curd
    • Cranberry Curd
    • Raspberry Curd
    • Strawberry Curd
    • Mango Curd

    orange curd on toast

    Recipe Ingredients + Notes

    Granulated sugar. Sweetens the curd and helps with thickening and helps keep the curd a beautiful color.

    Cornstarch. This ingredient helps thicken the curd. Arrowroot starch can also be substituted. Adding cornstarch is not common to all curd recipes.

    In this family recipe we’ve always used it and it allows the curd to be used in any way because it’s nice and thick when chilled.

    Freshly squeezed Orange Juice. Squeezing the juice yourself makes all the difference in flavor. Different types of oranges will also change the flavor. Feel free to mix oranges too.

    It has taken about 10 oranges to yield the needed 2 cups of juice but this can vary by orange type.

    Whole Eggs. Many curd recipes just uses the egg yolks. This family recipe uses whole eggs. They should be at room temperature when starting.

    If not, place them in a bowl of warm water to raise their temperature before starting the recipe.

    Unsalted Butter. This gives the curd a creamy custard-like consistency. Do not use salted butter.

    Orange zest. The zest is the very outer ‘skin’ of the orange. Directly underneath it is the white pith which is very bitter; avoid that.

    The oils in the zest have a different flavor than the juice. Using both creates a wonderful flavor. Here is more info about orange zest.

    How to Make it – Step-by-Step

    STEP 1. Combine ingredients.

    Whisk together the sugar and cornstarch in a medium saucepan. Add the fresh orange juice (photo 1) and whisk to combine. Whisk in eggs (photo 2).

    orange curd recipe steps 1-4

    STEP 2. Cook the curd.

    Heat over medium heat, stirring constantly, until it reaches a low simmer (photo 2).

    Continue to stir constantly as the mixture thickens (around 2-3 minutes) (photo 3). It will coat the spoon. Remove from heat.

    Add the butter and orange zest. Stir to melt the butter and fully combine.

    STEP 3. Chill the orange curd.

    Press a piece of plastic wrap on top of the curd (photo 4). Make small holes for venting. This prevents a skin from developing on the top.

    Place in the refrigerator until it is fully chilled through (minimum 2 hours) and has thickened.

    orange curd on a spoon

    Recipe FAQs + Pro Tips

    Microwave the orange for more juice. Pop the oranges into the microwave for 10 seconds before juicing to yield more juice.

    My preferred juicing method is using a hand held juicer.

    Zest the oranges before juicing them. This is the easiest way to get zest. Do not remove the bitter white pith directly below the skin.

    My all time favorite zester makes zesting a breeze and has a measurement compartment on the back so you know how much zest you have at all time.

    Do not use an aluminum pan. Aluminum reacts with the acid in citrus fruits. It can cause any citrus curd to taste metallic and alter the color.

    The color of the egg yolks and juice will determine the orange curd color. Most orange curd is a pastel orange. It’s a soft, dainty color. The depth of egg yolk and orange juice color will affect the end curd color.

    It may not be the same color every time you make it.

    When the curd coats the spoon it’s done. When it begins to thicken it will thicken quickly and coat the spoon. This is the time to remove it and stir in the butter and orange zest.

    How do you thicken Orange Curd? 

    Curd made without cornstarch can often be thin and almost runny. That is not the case with this recipe. 

    Homemade curd thickens as it chills and does not need to be thickened further.

    Storing Orange Curd

    Store in an airtight container in the refrigerator for up to 2 weeks. 

    How to freeze Curd

    Allow the curd to fully chill in the refrigerator. 

    Place in a freezer-safe airtight sealed container with 1/2-inch space above the top of the curd for expansion.

    Freeze up to 1 year. Thaw in the refrigerator.

    homemade orange curd in jars

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    Did you make it? Please RATE THE RECIPE below!

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    orange curd in jars

    Orange Curd

    Smooth sweet Orange Curd is delicious on everything from breakfast baked goods to desserts as a filling or topping. It's fast and easy to make at home.
    5 from 12 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Condiment, Spread, Topping
    Cuisine: British
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Chilling Time (minimum): 2 hours
    Total Time: 2 hours 20 minutes
    Servings: 24 2-tablespoon servings (total yield: 3 cups)
    Calories: 73kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 cup Granulated sugar
    • ¼ cup Cornstarch or arrowroot starch
    • 2 cups freshly squeezed Orange juice*
    • 3 large Eggs room temperature
    • ¼ cup Unsalted butter cut into small pieces
    • 1 tablespoon Orange zest

    Instructions

    • In a large non-reactive saucepan whisk together the sugar and cornstarch. Whisk in the orange juice.
    • Whisk in eggs.  Heat on medium to medium high until boiling, stirring constantly.
    • Heat on medium heat until reaching a low simmer, stirring constantly.
      Simmer, stirring constantly, until the mixture thickens (about 2 minutes). Scrape the bottom while stirring to avoid scorching. NOTE: it will thicken quickly after it starts to thicken.
    • Remove from heat and mix in butter and orange zest.  Stir until the butter has melted and mixed in.
    • Place plastic wrap directly on the top of the custard, cutting holes for venting. 
      NOTE: the curd can be chilled in the sauce pan or a different container.
      Cover refrigerate until fully chilled through; minimum 2 hours up to 8 hours.

    Notes

    *was about 10 oranges for me.
    If desired arrowroot starch can be substituted for cornstarch. It is easier to digest and a common thickening agent in gluten free baking in other parts of the world.
    Juicing tip:  When extracting juice from a citrus fruit, place the fruit in the microwave for 10 seconds.  It allows more juice to be squeezed from the fruit!
    Adding the plastic wrap onto the top of the curd while it cools prevents it from developing a skin on top.
    Storing it
    Store in an airtight container in the refrigerator for up to 4 weeks.
    Freeze fully chilled curd in an freezer-safe container leaving space on top for up to 1 year. Thaw in the refrigerator.

    Nutrition

    Calories: 73kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 10mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 134IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Asian Chicken Salad recipe with spicy Asian dressing
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. James says

      April 30, 2021 at 10:32 pm

      5 stars
      Thanks for the recipe.

      Reply
    2. Lindsay Cotter says

      January 14, 2021 at 8:51 am

      5 stars
      This is so delicious! I could eat it by the spoonful!

      Reply
    3. LAUREN KELLY says

      January 12, 2021 at 12:21 pm

      5 stars
      I have always loved lemon curd and couldn’t wait to try this. It is AMAZING! My new favorite!

      Reply
    4. katerina says

      January 12, 2021 at 10:17 am

      5 stars
      Orange curd is SO good! Thank you for sharing!!

      Reply
    5. Molly says

      January 12, 2021 at 9:44 am

      5 stars
      I was just talking to someone about making homemade curd the other day! I’m so glad to have found your recipe. I made it this morning and it’s chilling now. Tasted great!

      Reply
    6. Amanda Wren-Grimwood says

      January 12, 2021 at 9:27 am

      5 stars
      That recipe is so easy and some great tips there too.

      Reply
    7. Claudia Lamascolo says

      January 12, 2021 at 8:55 am

      5 stars
      Oh wow I have never had orange curd only lemon this is so perfect for us in Florida I have two orange trees thank you so much.

      Reply
    8. Helen says

      January 12, 2021 at 8:51 am

      5 stars
      I love curds and this fruity orange one is amazing. Thanks for this recipe.

      Reply
    9. Maria says

      January 12, 2021 at 8:49 am

      5 stars
      Wow! This is really good. I’m sure one jar won’t be enough as I’m spreading this on everything!

      Reply
    10. Jane Saunders says

      January 12, 2021 at 8:42 am

      5 stars
      I love that this recipe is guaranteed to produce a thick curd – that’s exactly how it should be. It’s the perfect recipe to make in citrus season.

      Reply
      • Toni Dash says

        January 12, 2021 at 11:21 am

        I agree Jane. Some people have separate recipes one if they want it thick for filling between cake layers for instance versus eating on a scone. I prefer it thick in both cases and only having to use one recipe lol.

        Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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