Name: Easy Orange Curd Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 5 Large Egg Yolks; ½ Cup Unsalted Butter; 1 TBSP Orange Zest; ⅔ Cup White Sugar; ½ Cup Freshly squeezed orange juice; 3 TBSP Freshly squeezed lemon juice

When you have an overload of oranges, what can you do? This delicious orange curd recipe is smooth, sweet and easy to make. Use this gluten-free, soy free and nut free curd as a filling for cakes, for desserts, as a spread and more.

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Oranges

Though you can use any oranges you have, I have found this recipe to work better with navel oranges and blood oranges. And, each different type of orange will give a slightly different taste.

Using Orange Curd

Orange curd is very versatile, try using it:

To spoon on pavlovas or mini meringues
Make an orange meringue pie
As a filling for cakes, pies, tarts, donuts, crepes, muffins, cupcakes and eclairs
As a topping over ice cream and on cheesecakes
Spread over cookies
Stir through yoghurt or granola
Use on waffles or pancakes
As layers in a trifle
Use as a filling for macarons
To sandwich two shortbread cookies together
Add a spoonful to a cocktail for a citrus twist
Mix with yoghurt, add to ice cream moulds and freeze to make creamy popsicles
For a citrus twist to your smoothie, add a dollop of orange curd
Serve as a side with grilled meats such as chicken and pork
Mix through your homemade ice cream before freezing

Orange Curd Notes

If the curd isn’t thickening, give it a little more time. Keep an eye on it, and don’t walk away, as it will overcook. Remember it will also thicken slightly when cooling.
If you find that your curd has white bits in it, then it is probably overcooked. Overcooked curd can’t really be salvaged, though you will be straining out the white bits anyway.
Overly thick curd can be used for things such as spreading over toast. You could also try adding a bit more orange juice to make it a little thinner.
When zesting the oranges, make sure to zest just the coloured skin. The white pith underneath will make your curd bitter.
When stirring the mixture while it thickens, use a spatula to make sure all the curd is scraped off the bottom of the pot so it doesn’t burn.
Instead of sugar, you could try to replace with stevia, honey or agave syrup or similar, though you will have to adjust the amount.

Preparing to Make Orange Curd

To make orange curd, you will need:

5 large egg yolks
½ cup (115g) unsalted butter
1 TBSP (6g) orange zest – usually from 1 to 2 medium oranges
⅔ cup (134g) white sugar
½ cup (80 ml) freshly squeezed orange juice
3 TBSP (45 ml) freshly squeezed lemon juice

Making Orange Curd

First, you will need to zest your oranges.

If using fresh fruit for the juice, now juice some oranges, strain the juice to remove any seeds, measure and place ⅓ cup (80ml) in a small bowl.

Do the same with some lemons. You will need 3 TBSP (45ml) of lemon juice.

Next, separate the egg yolks from the whites. Save the whites to use to make another recipe, such as pavlova.

In a medium bowl, whisk together the eggs yolks and the sugar until smooth.

In a medium saucepan, combine the orange juice, lemon juice, orange zest and butter.

Heat over low heat until the butter is just melted.

Remove the saucepan from the heat and add the egg mixture. Whisk to combine.

Return the saucepan to the heat, and cook, stirring regularly over medium-low until the mixture begins to thicken. This can take around 5 minutes.

Now, start stirring consistently until the mixture is thick and coats the back of a spoon. This can take about 7 to 10 minutes.

Remove from the heat and strain through a fine mesh sieve. Straining is optional, and will remove the zest.

Transfer to a sterilised jar, allow to cool, then add the lid.

Microwave Orange Curd

This orange curd recipe can also be made in the microwave.

Add the juices, sugar, orange zest, and egg yolks in a large microwaveable jug or bowl. Whisk to mix together.

Add the butter.

Microwave on high for 1 minute, whisk the mixture. Continue microwaving on 1 minute intervals, whisking between each heating session.

It can take up to 7 minutes to cook, depending on your microwave.

The curd will be ready when you see bubbles appear in your mixture.

Strain and place in a sterilised jar.

Allow to cool and add the lid.

Storing Orange Curd

Avoid storing in metal containers as it might react and turn a green colour.

Store this curd in the fridge for up to 2 weeks.

You an also freeze this recipe in a freezer-safe container. It should last for up to 1 year this way. Thaw it in the fridge and then use within 2 weeks.

Orange curd can be preserved by water bathing. Just pour the mixture into sterilised half-pint jars, leaving the ½ inch headspace.

Place the sealed jars in a water bath canner and bring to the boil. This should take around 25 minutes. Once the water is boiling, start the timer and process for 15 minutes.

Turn off the canner and allow the jars to sit for 5 minutes before removing them.

Carefully remove the jars and allow them to cool to room temperature. Check the seals and place any unsealed jars in the fridge or freezer.

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