Orange Curd
This silky smooth orange curd is tart, tangy, and sweet. It’s bursting with fresh orange flavor and makes the perfect topping for cakes, crepes, and so much more!
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What is Orange Curd?
Orange Curd, just like any variety of curd, is a thick and creamy spread or topping that is most often used in desserts or pastries. The main ingredients are sugar, egg yolks, and citrus juice – in this case, orange juice. The mixture is cooked over low heat until it thickens, then chilled in the fridge before being used. Curds are usually made with citrus juices, with lemon curd being the most popular, but they can also be made with other fruit juices. It’s smooth, silky, tangy, and citrusy and the perfect addition to these mini cheesecakes!
How To Make Orange Curd
- Combine the ingredients. Start by zesting an orange into granulated sugar. Rub the mixture between your fingers to help the zest release its oils, which will infuse into the sugar. Add the orange sugar to a medium saucepan then whisk in egg yolks, cornstarch, fresh orange juice, and fresh lemon juice.
- Cook the curd. Cook the mixture on the stove over low heat until it thickens enough to coat the back of a spoon or spatula, which typically takes about 10 minutes. Make sure to constantly stir the mixture with a rubber spatula while it’s on the heat so the eggs don’t cook or stick to the bottom.
- Add butter and strain. Cut room-temperature butter into small cubes and place in a glass bowl. Strain the curd with a fine mesh sieve directly into the bowl with butter and stir until melted.
- Chill the curd. Place a piece of plastic wrap directly on top of the curd, to prevent a skin from forming. Refrigerate the curd until completely cooled and chilled, at least 3 hours. The curd will thicken more as it cools.
Tips for the Best Orange Curd
- Use fresh orange juice. I highly recommend squeezing fresh orange juice, instead of using store-bought juice. Nothing compares to the fresh stuff and it will make a noticeable difference. I used classic navel oranges but you could use just about any variety such as cara cara or blood oranges.
- Don’t skip the lemon juice. It may seem odd to add lemon juice to orange curd but it does make a difference in both flavor and how sweet the curd is. The lemon juice adds tartness to the curd since the orange juice on its own is not enough. It helps balance out the sweetness so it’s not overpowering and bumps up the flavor too. When I tested this recipe, I found it to be a very necessary addition.
- Cook over low heat. Since we’re cooking the egg yolks, we do not want to heat them up too quickly or you will end up with cooked bits of egg in your curd. Be sure to cook the curd mixture low and slow. It takes some patience but it’s totally worth it in the end!
- Avoid using a reactive metal pan. Metal pans such as aluminum or copper do not mix well with acidic juices. The metal pan can react with the acidity from the orange and lemon juice and can lead to a metal aftertaste.
- Strain the curd. After removing the orange curd from the heat and before adding the butter, strain the curd through a fine mesh sieve. This will help to catch any lumps or bits of egg that may have been cooked, as well as the orange zest to give you a nice silky, smooth orange curd.
Storing
Store orange curd in an airtight container in the fridge for up to 2 weeks. You can even freeze it!
Ways to Enjoy Orange Curd
- Mini Orange Cheesecakes
- Cake or Cupcake Filling
- Serve with crepes or make a Crepe Cake
- Ice Cream Topping
- Serve with pound cake or angel food cake
If you make this recipe and love it, be sure to leave a comment below. Happy curd making!
Orange Curd
Ingredients
- ½ cup (107g) granulated sugar
- zest of 1 orange
- 4 large egg yolks
- 1 teaspoon cornstarch
- ½ cup (116g) fresh orange juice
- 1 Tablespoon fresh lemon juice
- ¼ cup (57g) butter, at room temperature and cut into cubes
Instructions
- Combine sugar and orange zest, rubbing the mixture between your fingers to help release the oils. Whisk together the sugar mixture with the egg yolks, cornstarch, orange juice, and lemon juice in a medium saucepan.
- Place the mixture on the stove over low heat. Stir constantly with a heat-safe spatula and cook on low until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
- Once the orange curd has thickened, remove from heat and strain with a fine mesh sieve. Stir in the butter until melted. Place plastic wrap directly on top of the curd and refrigerate for at least 2 hours, or until completely chilled.
