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orange curd in jars
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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.
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

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