We all know lemon curd, but have you ever tried orange curd? It’s perfect for desserts, especially during the holidays. It’s easy to make and you can even prepare it well.
It can sometimes be a challenge to try something new, like figuring out which ratios and ingredients make the best orange curd. It took me a few tries to get it right.
The first batch was super delicious, but way too runny. The second one was a bit thicker, but still too thin and, to be honest, not as tasty.
So I went back to the first recipe to see what I could tweak. The final result turned out amazing. If you love fresh orange juice, you’re going to adore this curd.
It may have cost me quite a few eggs to get there, but now I can share the best homemade orange curd recipe with you!
If you love lemon curd, you will want to try making this orange curd too. Instead of using lemon juice, you use orange juice, making the flavor softer and more suitable for various uses.
Nothing better than fresh orange curd. It’s easy to make, can easily be stored and is perfect for the holidays!
Other than those simple ingredients you will need a medium saucepan or if you want to make sure to heat it slowly you can use a double boiler. Both will work, but the double boiler makes it easier to get the temperature right.
Add the egg yolks, the sugar, the juice and zest to the saucepan and whisk untill it is combined.
Now you can place the pan on medium-low heat and bring to a boil. Once it boils, it will quickly thicken, so keep whisking gently.
Let it cook for about 5 minutes and add the butter at the last stage. It will become glossy and delicious. The curd is ready when it sticks to the back of a spoon.
You can pour the homemade curd into sterilized jars and store for up to a year this way.
Orange curd is a perfect recipe you can make in advance and you can store it for a long time, depending on if the jar is opened or not.
Stored in a clean, airtight container in the refrigerator, it lasts up to 2 weeks after the jar is opened.
If properly canned/sterilized, it can last up to 1 year in a cool, dark place.
Yes you can, use suitable storage containers for the freezer and it keeps for up to a year. Extra tip: freeze in small batches so you can take out small portions easier.
Yes! You can substitute the oranges with lemons, limes, or grapefruits. But the ratios of the ingredients could be different. Also keep in mind that the sweetness and acidity will vary for the fruit curds, so you may need to adjust the sugar slightly to taste.
Curd thickens as it cooks and continues to set while cooling. If it’s still runny after cooling, it likely wasn’t cooked long enough. Make sure it gently bubbles for the full 5 minutes. Also ensure you used enough egg yolks, these are key for thickening.
Yes, this recipe works directly in a saucepan, as long as you keep the heat on medium and whisk continuously. If you’re worried about curdling, you can use a double boiler for more control.
This can happen if the mixture was cooked too hot or too fast, causing the eggs to scramble slightly. Always cook it on medium heat and whisk continuously. Straining the curd through a fine-mesh sieve after cooking helps remove any small bits of cooked egg.
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