Homemade Orange Curd Recipe - A Spicy Perspective (2024)

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Homemade Orange Curd Recipe – Bright and sweet orange curd is easy to make with only 6 simple ingredients, and perfect to enjoy with breakfast or your favorite baked snack treats!

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Why We Love This Easy Orange Curd Recipe

Creamy and bright citrus curd is a delightful condiment to serve for breakfast or with your favorite snack-time goodies. It’s similar in sweetness to a fruit jam or preserves, but made ultra-rich with egg yolks and butter for a more decadent spread.

If you love classic lemon curd, you will absolutely go nuts over this Orange Curd variation. The flavor is slightly sweeter with less of a tart bite, and pairs perfectly with all types of baked treats – from healthy muffins to decadent cookies and more!

Our practically foolproof orange curd recipe requires 6 pantry staples and takes 15 minutes to prepare. It makes a generous 2 cups of orange curd, which is just the right amount to enjoy a bit right away, and also put up in cute little jars.

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Ingredients You Need

Oranges – fresh oranges are the base of this recipe! You can use regular navel oranges.
Lemon – for a bit of tart flavor
Granulated sugar – to sweeten it up!
Large eggs + egg yolks – for a silky smooth texture
Butter – round out the curd and makes it more rich in flavor
Salt – a pinch of salt will balance out the flavors

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How to Make the Best Orange Curd

Use a zester to zest all three oranges and the lemon. Make sure to zest just the color and not the bitter white skin underneath. Collect the zest of both the oranges and lemons. You should have at least 1 tablespoon of orange zest and 1 teaspoon of lemon zest. Use it all! The orange zest is what really lents that orange flavor.

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Cut 1-2 of the oranges to squeeze ½ cup of fresh orange juice. Squeeze the lemon and measure out 1 tablespoon of lemon juice.

Set a small saucepan over medium heat. Add 1/2 cup of orange juice, 1 tablespoon of lemon juice, and all the orange and lemon zest.

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Then add sugar, eggs, additional egg yolks, butter, and salt.

Get the Complete (Printable) Orange Curd Recipe Below. Enjoy!

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Use a whisk to mix the ingredients together as the butter melts. Once the butter has completely melted whisk thoroughly to make sure there are no clumps.

Bring the mixture to a boil, stirring consistently. Once the curd is boiling, lower the heat if needed and continue to simmer and stir for 5 to 6 minutes until the mixture seems thick.

Pro Tip: I like to use a rubber spatula to make sure to scrape all the curd off the bottom, so it doesn’t burn as I stir.

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Remove from heat. Pour the orange curd into two 8-ounce jars or four 4-ounce jars. There will be a little leftover to enjoy right away.

Cover and chill the orange curd until it is set. Then keep refrigerated until ready to serve.

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Suggestions for What to Do With Orange Curd

Fresh and fruity orange curd is delicious to spread on baked treats, like store-bought or homemade cookies. Here are a few of our classic cookie recipes to try:

The Best Sugar Cookies
Cornmeal Cookies
Lemon Cookies (For a true citrus mouth party!)
Scottish Shortbread

I love to have a little bowl with biscotti to dip and a cup of coffee for breakfast. And it is fantastic to use in yogurt and granola parfaits! The curd also is great with nearly any sweet breakfast foods, like:

Frequently Asked Questions

What is fruit curd?

Fruit curd is a dessert spread or topping that is typically made with citrus fruits, but can also be made with other fruits if desired. The difference between fruit curd and fruit jam is the addition of eggs and egg yolks to thicken the mixture and turn it into a silky smooth fruit spread.

Why is my orange curd chunky?

If your orange curd is chunky, that means that your curd has curdled, meaning the eggs in the mixture were cooked too quickly and turned into scrambled eggs in the mixture. To prevent this from happening, you need to whisk the mixture constantly while it is heating up. This will ensure the eggs slowly heat up and integrate into the mixture instead of turning chunky.

What is the best type of orange for making curd?

Any type of ripe orange is good to use in this orange curd recipe. Oranges that aren’t ripe enough won’t be as sweet, so be sure to select fruits that are slightly soft when given a gentle squeeze.

Navel oranges are classic, Cara Cara oranges offer a delicate floral note, and blood oranges have a beautifully deep sweet flavor. You can even use tangerine, for a slightly different but wonderful flavor. You really can’t go wrong!

What other citrus fruits can be used to make this curd recipe?

Lime and grapefruit can be used in place of the orange for unique tasty citrus curds! Lime curd will have a very tart and tropical flavor that is less sweet. Grapefruit tends to be a lighter taste that likewise isn’t quite as sweet as orange or lemon.

How can I turn this into a lemon curd?

If you prefer to make a lemon curd, follow my perfect homemade lemon curd recipe instead!

Why is my orange curd not thickening?

The curd needs to be cooked for several minutes while constantly being whisked. If it isn’t thickening right away just keep cooking on medium and whisking until it becomes the consistency you like. And remember that it will continue to thicken once it cools.

How long does homemade fruit curd last?

It will keep well for up to 2 weeks stored in an airtight container in the refrigerator.

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Looking For More Delicious Dips and Spreads?

Strawberry Rhubarb Jam Recipe
Nutella Chocolate Fondue
Cranberry Jalapeno Dip
Retro Cream Cheese Fruit Dip
Cherry Cheesecake Dip with Pie Crust

Check the printable recipe card below for the prep time, cook time, total time, and nutrition information. Make sure to share this recipe on Facebook, Instagram, and Pinterest!

Print Recipe

Easy Orange Curd Recipe

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Bright and sweet orange curd is easy to make and perfect to enjoy with breakfast or your favorite baked snack treat!

Servings: 18 servings

Ingredients

US Customary – Metric

3 oranges
1 lemon or lime
1 ½ cups granulated sugar
2 large eggs + 4 egg yolks
½ cup butter 1 stick
¼ teaspoon salt

Instructions

Use a zester to zest all three oranges and the lemon. Make sure to zest just the color and not the bitter white skin underneath. Collect the zest of both the oranges and lemons. You should have at least 1 tablespoon of orange zest and 1 teaspoon of lemon zest. Use it all.
Now cut 1-2 of the oranges to squeeze ½ cup of fresh orange juice. Squeeze the lemon and measure out 1 tablespoon of lemon juice.
Set a small sauce pot over medium heat. Add the 1/2 cup of orange juice, 1 tablespoon of lemon juice, all the orange and lemon zest, sugar, eggs and additional egg yolks, butter, and salt.
Use a whisk to mix the ingredients together as the butter melts. Once the butter has completely melted whisk thoroughly to make sure there are no clumps.
Bring the mixture to a boil, stirring consistently. Once the curd is boiling, lower the heat if needed and continue to simmer and stir for 5 to 6 minutes until the mixture seems thick. *I like to use a rubber spatula to make sure to scrape all the curd off the bottom, so it doesn’t burn as I stir.

Notes

You can make lime, lemon or grapefruit curd with this recipe as well.

Homemade orange curd will keep well for up to 2 weeks stored in an airtight container in the refrigerator.

Nutrition

Serving: 2tb, Calories: 128kcal, Carbohydrates: 20g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 32mg, Sodium: 80mg, Potassium: 56mg, Fiber: 1g, Sugar: 19g, Vitamin A: 234IU, Vitamin C: 15mg, Calcium: 15mg, Iron: 1mg

Course: Breakfast, Brunch, Condiment, Dessert

Cuisine: American, French

Author: Sommer Collier

Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

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Homemade Orange Curd Recipe - A Spicy Perspective (2024)

FAQs

Why is my orange curd not thickening? ›

You need to keep a low heat and stir constatntly. The time it takes for the curd to thicken can vary accoding to the size of the pan and the heat used. To test if the curd is cooked properly, dip a spoon into the mixture then run your finger through the mixture on the back of the spoon.

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How thick should lemon curd be before taking off heat? ›

Lemon Curd should thick enough to coat the back of a spoon when it's hot and should thicken up to pudding-like consistency when it's chilled. The curd can take up to 10 minutes to thicken to the consistency of pourable pudding, so be patient (remember it will thicken more once it cools).

What is orange curd made of? ›

Orange curd is a thick and creamy mixture of fresh orange juice, eggs, sugar, and butter. The amount of sugar in citrus curd recipes varies depending on the sweetness of the fruit—lemon and lime curds require more sugar because they are tart and sour.

What happens when you heat lemon curd? ›

Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken. Put it over a low heat, stirring constantly. Ensure it coats the back of a spoon before taking it off the heat.

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Why is my curd not thickening? ›

Keep whisking over heat and be patient until it thickens. (Remember: The curd will become thicker once it cools.) If you've cooked the curd well beyond the recommended time and it's still thin like water, chances are your measurements were off and you added too much juice—or not enough egg.

How to tell when curd is done? ›

You'll know the curd is ready when it noticeably thickens in consistency and coats the back of a wooden spoon. Don't stop whisking the curd until it's off of the heat or the eggs will scramble and turn lumpy.

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What happens if you add lemon to curd? ›

However, some people may experience mild stomach discomfort due to the combination of acidic ingredients. If you don't have any adverse reactions, it should be fine in moderation. If you're looking to enhance the flavor, you can add more ingredients like fruits, honey, or spices to your curd and lemon mix.

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What happens if you overcook lemon curd? ›

Your lemon curd could get chunky and grainy if you let it overcook. One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling. The ideal temperature for lemon curd is 170 degrees Fahrenheit, and it shouldn't cross that.

Is orange curd the same as marmalade? ›

Orange curd is a thick, creamy-looking spread which contains eggs and butter, and it's got a similar texture to custard. Marmalade, on the other hand, is a preserve made with sugar, water and lemons, and its end result is similar to a jelly or a jam.

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Why is my orange curd grainy? ›

For a smooth curd, be sure to strain both the juice and the whisked eggs. Why is my curd grainy? Make sure the sugar is completely dissolved before you add the eggs. Graininess can also be little pieces of cooked egg from overheating the mixture.

Is orange with curd good for health? ›

Citrus fruits like oranges, grapefruits, and lemons are high in acidity. Combined with curd, which is also acidic, it can lead to an imbalance in pH levels in the stomach. This may result in indigestion, heartburn, or an upset stomach.

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Why curd should not be heated? ›

She also said that, curd should not be heated because It loses its properties due to heating. It is best to avoid curd in people with obesity as it is high in Kapha dosha. Ayurveda also highly emphasizes to not mix curd with fruits, as it forms an incompatible combination.

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How long will homemade lemon curd last in the fridge? ›

Lemon curd will last up to 2 weeks in the fridge, so it is great to make it in advance when you need it to fill cakes and pastries.

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Why does my lemon curd taste eggy? ›

If you just place all the ingredients in a saucepan without beating the butter and sugar with the eggs first, the curd tends to taste eggy. Add the lemon juice and tablespoons of lemon zest and mix.

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How to fix runny orange curd? ›

You can use cornstarch to help thicken the curd and you would mix the cornstarch (½ Tablespoon should be fine) with the orange juice and make a slurry to add to the sugar substitute and egg yolks in the sauce pan. As you heat the mixture, the cornstarch will activate and thicken the curd.

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Why is my curd not setting? ›

Usually the temperature of milk determines how well your curd will set. Too cold or too hot temperature can make the curd setting process tougher. Firstly boil your milk properly and switch off the flame. Once the boiled milk cools down to 20 per cent, then the milk is ready to be set.

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How do you thicken loose curd? ›

To thicken runny lemon curd, put the curd back into your saucepan, place over the lowest possible heat, and stir constantly. The curd will thin out at first as the butter melts, but it will eventually begin to thicken back up.

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Why is my homemade curd watery? ›

Usually, yogurt getting watery is simply the result of liquid separating itself from the solids. Many yogurts come like that fresh out of the container, and it is generally not harmful. Just mix it in if you want it smoother/thinner, and pour some out if you want it thicker.

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