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.
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 itStore 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.