Orange Curd is a tangy and creamy spread that can be enjoyed on toast, in deserts or as a filling for your deserts. In short it can be used in so many different ways! What’s is even better is that it is so easy to make, and I am going to share with you how I make my easy orange curd.
This recipe only needs four basic ingredients, an orange, eggs, sugar and butter to create this creamy and tasty spread. Not only does this recipe only require a few simple ingredients, but it’s really quick and easy to make too.
If this all sounds good to you keep reading and I will go over the ingredients needed, how to make this, how to store and for how long. I will also give you some ideas for different ways you can enjoy this deliciousness in a jar.
Keep reading to find out how you can make your own homemade orange curd from scratch, and in under 30 minutes….
Tools you Need
Saucepan
Food processer
Wooden spoon or spatula
Orange squeezer
Scales
Whisk
Sieve
Sterilised jar or container
Ingredients
1 Large Orange – You use the zest and juice from your orange so there really is minimal waste with this! I would try to use an organic orange if you can, as you are using the zest within this recipe. The orange is what will add the tangy and citrusy flavour to your curd.
From my orange I used 1.5 tbsp of orange zest and I got just over 80ml of juice from my large orange.
4 Egg Yokes – In this recipe we are only using the yokes. The yokes will help to give a nice rich colour to your curd, but more importantly by just using these it will help to thicken your curd.
135g White Granulated Sugar – the sugar is what adds extra sweetness to your orange curd.
75g Cold Butter – You can use salted or unsalted, I don’t find that it changes the taste much. The butter is what gives your curd that rich creamy taste and texture. By adding cold butter to your curd this will help your curd thicken, and speed up the cooling process too.
How to make Easy Orange Curd
The Video For How to Make Easy Orange Curd
The Step by Step guide
Start by placing your sugar and zest in your food mixer and give these a blitz. This step will help to infuse your sugar with the oils from the zest which will enhance the overall flavour of your orange curd.
Next pop your egg yokes and sugar into your saucepan and give then a quick whisk.
Then add your orange juice and whisk again.
Now its time to add some heat, but make sure you keep it on low. If you cook this on a heat that is too high, you will scramble the eggs within it!
Make sure you keep whisking your mixture all the time it is cooking, this will stop the mixture from clumping. Keep whisking until your mixture starts to thicken, you will see and feel this happening.
When you think your mixture has thickened enough, dip your wooden spoon or spatula in the curd. If it stays on the spatula, give it a couple of seconds to cool, then run your finger through the middle and if the lines don’t merge back together its ready. If you think it could do with a bit longer just keep whisking on a low heat and repeat the spoon test. Mine took 7-8 minutes.
Once you are happy your orange curd has thickened nicely, switch off the heat and add your butter. Keep whisking your mixture until the butter has fully dissolved.
Strain the mixture through your sieve into a bowl or jug, I find a jug easier. This is to remove any lumps, and the zest as curd is best enjoyed nice and smooth. As soon as you have strained the curd you can add this to your sterilised jar but leave the lid off to cool, although you will want to cover cling wrap to stop a film from developing. Once fully cooled add the lid on and pop this into your fridge.
My Top Tips
Place cling film or a plastic covering over your curd while cooling to prevent a film from developing on the top.
Your orange curd will set properly once it’s been in the fridge for a couple of hours.
Storage and Shelf life
To store your curd, you can place this in a sterilised jar with a lid once it has fully cooled.
I make my orange Curd in small batches, as its only recommended that you keep it in the fridge for about a week, but if you need more for a recipe, or just because you love it so much then by all means go ahead and double up the recipe.
You can freeze your curd for up to three months, but you must thaw properly in the fridge and ensure that it has properly thawed before you use it. Personally, I prefer not to freeze and to enjoy it fresh.
Ways to Enjoy your Orange Curd
There are lots of ways you can enjoy your rich, creamy and zingy curd, such as simply on toast, or on a scone. You can use this as a filling for your cakes, add it to your baked goods, why not try my Dark chocolate and orange brownies. Or you can make orange tarts or even an orange meringue pie, and use your leftover egg whites to make the meringue. And if you don’t fancy any of these you can always ask google for some recipe suggestions and I am sure that will give you a whole load of ideas.
My Final Word on Easy Orange Curd
Now you have seen how easy this is to make and how tasty it is too, I bet you won’t go back to the shop bought version again. The other great thing with making your own orange curd is you know exactly what has gone into it, so there are not nasty’s that shop bough versions have in them.
And finally, if you like this recipe, please let me know in the comments as I love to have your feedback. If you make these and share on social media, please tag me as I love to see your creations.
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Happy Baking
😊
How to Make Easy Orange Curd
Ingredients
- 1.5 tbsp Orange Zest use a fine zest grater and grate this before you squeeze the juice.
- 1 large Orange Juice
- 4 large Egg Yokes Just the yokes
- 135 g Granulated Sugar
Instructions
- Start by placing your sugar and zest in your food mixer and give these a blitz, this will help to infuse your sugar with the oils from the zest which will enhance the overall flavour of your orange curd.
- Next pop your egg yokes and sugar into your saucepan and give them a quick whisk.
- Then add your orange juice and whisk again.
- Now its time to add some heat, but make sure you keep it on low as if you cook this on a heat that is too high you will scramble the eggs within it.
- Make sure you keep whisking your mixture all the time its cooking as this will stop the mixture from clumping. Keep whisking until your mixture starts to thicken, you will see and feel this happening.
- When you think your mixture has thickened enough, dip your wooden spoon or spatula in the curd and if it stays on the spatula, give it a couple of seconds to cool then run your finger through the middle and if the lines don’t merge back together its ready. If you think it could do with a bit longer just keep whisking on a low heat and repeat the spoon test. Mine took 7-8 minutes.
- Once you are happy your orange curd has thickened nicely, switch off the heat and add your butter. Keep whisking your mixture until the butter has fully dissolved.
- Strain the mixture through your sieve into a bowl or jug, I find a jug easier. This is to remove any lumps and the zest, as curd is best enjoyed nice and smooth.
- As soon as you have strained the curd you can add this to your sterilised jar but leave the lid off to cool. Once fully cooled add the lid on, and pop this into your fridge.
