Homemade Orange Curd Recipe

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Easy and Delicious Orange Curd that you can use in cakes, cupcakes. Spread it on toast or biscuits and use it as an ice cream topping!

Prep Time10

Cook Time10

Chill Time4

Total Time4 20

Course: Condiment

Cuisine: American

Difficulty Level: Easy

Servings:

Calories: 76kcal

Author: Louise

⅔ cup white granulated sugar
6 Large egg yolks
1-2 Large Navel oranges You need 5 Tablespoons of juice and the zest from 1-2 oranges
1 Tablespoon lemon juice fresh or bottled is fine
¼ teaspoon kosher or fine grind sea salt optional
6 Tablespoons butter salted or unsalted, cold

In a medium size saucepan (around 2-2½ quarts), add the sugar.
Zest one orange right over the pot of sugar and whisk together.
Add the egg yolks.
⅔ cup white granulated sugar, 1-2 Large Navel oranges, 6 Large egg yolks
Cut and squeeze the juice from the orange. If you don't have 5 Tablespoons you will need to cut the second orange. You can zest the second orange into the pot if desired. Strain the orange juice to remove any seeds and add it to the pot. Add the lemon juice. Strain it if you used fresh squeezed to avoid any seeds in your curd.
1 Tablespoon lemon juice
Turn the stove on medium heat and whisk frequently while the mixture starts to heat. Whisking helps prevent hot spots that may cook the egg yolks. The mixture should simmer, but not be at a boil. If it starts to boil, reduce the heat.
Cook for about 10 minutes or until the mixture starts to thicken to the consistency of pudding. You can use a thermometer and it is done when it reaches about 185℉/85℃.
Remove from the heat and if you want a smooth curd without the zest, strain it through a fine mesh strainer.
Add in the salt and butter and whisk to incorporate. Pour the finished orange curd into a bowl and cover with plastic wrap, making sure the plastic wrap is pushed down to touch the top of the curd. This will prevent a skin from forming. Refrigerate for at least 4 hours or until it is completely chilled. Enjoy!
¼ teaspoon kosher or fine grind sea salt, 6 Tablespoons butter

This recipe yields about 1¼ cups of orange curd.

Refrigeration

When stored in an airtight container in the refrigerator, the orange curd will last several weeks.

Freezer

Orange Curd can be frozen in freezer bags or in freezer containers for up to a year.