Move over lemon curd! This vibrant and luscious easy orange curd recipe is effortlessly crafted from just 5 simple ingredients. It’s the ideal accompaniment for morning delights or a few favorite baked nibbles! Try dipping the orange curd over these homemade french shortbread cookies or use in my favorite small batch thumprint cookies.
Click the recipe link above to go straight to the recipe card which includes ingredients, instructions and notes. Scroll through the post for helpful tips and step by step instructions with photos.
What you’ll love about this recipe:
Recipe Ingredients
Just five basic ingredients needed to make this versatile and easy orange curd recipe. Fresh lemon, fresh navel oranges, butter, sugar and eggs,that’s all!
Be sure to check out the full recipe and ingredient list below
Recipe Instructions
Step One: Separate the egg yolks from the whites. Save the whites for another project.
Step Two: In a medium bowl, whisk together the egg yolks and the sugar until smooth.
Step Three: Combine the juices, orange zest, and butter in a medium saucepan over low heat until the butter is just melted.
Step Four: Remove the pan from the heat and whisk the egg mixture into the citrus mixture.
Step Five: Return to heat and increase to medium-low. Cook, stirring regularly, until mixture begins to thicken, about 5 minutes.
Step Six: Once it starts to thicken, start stirring consistently until the mixture is thick and coats the back of the spatula about 7-10 minutes.
Step Seven: Remove from the heat and strain through a fine mesh sieve.
Step Eight: Transfer to a jar and store in the fridge until ready to use.
- Strain the Mixture: After cooking, strain the curd through a fine-mesh sieve to remove any coagulated egg bits and orange zest.
- Constant Stirring: Always stir continuously, especially once the eggs are added, to prevent them from scrambling.
- Low and Slow: Cook the mixture over low to medium-low heat to ensure that the eggs don’t curdle.
- Immediate Transfer: Once cooked, transfer the curd to another container to stop the cooking process and prevent it from over-thickening.
- Thickening Test: To check if it’s ready, the curd should coat the back of a spoon and hold a line when you run your finger through it.
FAQs about Orange Curd
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Small Batch Orange Curd
Ingredients
- 5 egg yolks
- ½ cup unsalted butter
- 1 tablespoon orange zest 1-2 medium oranges
- ⅔ cup granulated sugar
- ⅓ cup fresh orange juice
- 3 tablespoons fresh lemon juice
Instructions
- Separate the egg yolks from the whites. Save the whites for another project.
- In a medium bowl, whisk together the egg yolks and the sugar until smooth.5 egg yolks, ⅔ cup granulated sugar
- Combine the juices, orange zest, and butter in a medium saucepan over low heat until the butter is just melted.1 tablespoon orange zest, ⅓ cup fresh orange juice, 3 tablespoons fresh lemon juice, ½ cup unsalted butter
- Remove the pan from the heat and whisk the egg mixture into the citrus mixture.
- Return to heat and increase to medium-low.
- Cook, stirring regularly, until mixture begins to thicken, about 5 minutes.
- Start stirring consistently until the mixture is thick and coats the back of the spatula about 7-10 minutes.
- Remove from the heat and strain through a fine mesh sieve.
- Transfer to a jar and store in the fridge until ready to use. Keeps for up to 2 weeks.
Notes
- Strain the Mixture: After cooking, strain the curd through a fine-mesh sieve to remove any coagulated egg bits and orange zest.
- Constant Stirring: Always stir continuously, especially once the eggs are added, to prevent them from scrambling.
- Low and Slow: Cook the mixture over low to medium-low heat to ensure that the eggs don’t curdle.