No-Fail Orange Curd Recipe – Homemade Orange Curd
When oranges are in season you must make homemade orange curd. This simple, easy and effortless recipe for no-fail orange curd is the best you will ever taste. Sweet, tangy with a melt in the mouth luxurious texture. An orange curd that takes no more than 20 minutes to prepare and can be used as a filling for cakes, pies, and desserts is a must-have recipe on hand.
Orange curd with season oranges is a must have. I mean must have. The sweet oranges in a custard-like filing are out of this world. Personally, I love to add some lemon in there to give it a little zing from my lemon curd. By now you must have tried my lemon curd or at least seen my lemon curd video. It’s simple, easy and really luxurious. The method is a no-fail method because I made it low and slow, the end result is that you will never have a crudled curd weather you make lemon or orange curd.
Did you know the option to make fruit curd using this exact same method is endless? I love using citrus fruits because I really enjoy the tart flavors. If you love fruit curd you must substitute this orange juice in this recipe with any such as tangerine, passion-fruit, limes, grapefruits. I’ve even made mango and pineapple. Pineapple curd is absolute heaven.
Double Boiler or Sauce Pan & Bowl for our Orange Curd Recipe
The common equipment used to make curds or melt chocolate is calleddouble boiler or Baine Maire – Which basically means two pots – that sit comfortably within each other as below. You can do this at home – just find a sauce panand a mixing bowl that sit comfortably so the bottom is just tad bigger than the top.
Homemade Orange Curd Recipe, Easy Orange Curd Cake Filling
Let’s talk ingredients and substitutes (Save/Pin)
- Oranges – Use the measure of orange juice not the number of oranges when making this recipe. So if a recipe says 1/2 cup juice (3 to 4 oranges) usually the number is a guide – the actual measure you want to use is 1/2 cup or 60 ml. This can make a big difference.
- Lemon – A little tart taste in contrast to the sweet seasonal oranges works a treat. Unless of course, you have sour oranges than lemons won’t do justice. Instead, I suggest you add all orange juice.
- Caster Sugar – Caster sugar is usually a fine grain sugar. Use a fine grain sugar that will dissolve easily in the eggs. If you don’t find caster sugar just pulse the regular sugar in a food processor and that will help give you a smooth finish. The amount of sugar used here presumes you have beautiful sweet seasonal oranges. If, however, the oranges are not sweet I highly recommend you add a few tbsp more of sugar. NO more than 1/4 cup or 30 grams though.
- Egg yolks – The color of yolks will determine the end color of your orange curd. So if you use light yolks you will have pale yellow color curd. A bright golden yellow or orange is much preferred. I’m using free range eggs that have a nice orange color today.
- Artificial colors – I never use any artificial coloring in my lemon curd, but often I use orange curd in my cakes as filling. So sometimes I do add a dab of orange color just so it will be obvious on the cake. Orange color layers look nicer between two vanilla or chocolate layers.
Homemade Orange Curd Recipe, Easy Orange Curd Cake Filling
Progress pictures and video
Orange curd is done exactly the same way as Lemon curd. Because it is a very popular recipe on my blog I have made a video for it. You should be able to see the video on this post as well, if not just head over to my recipe No-fail lemon curd recipe. You can use exactly the same method shown in that video with the list of ingredients found in this post –
No-Fail Orange Curd Recipe – Homemade Orange Curd (Save/Pin)
Tools:
Homemade Orange Curd Recipe, Easy Orange Curd Ckae Filling
Ingredients
- Egg Yolks – 3 large
- Whole Egg – 1 large
- Corn Starch – 1 tbsp
- Orange zest – 1/2 tbsp
- Lemon zest – 1/2 tbsp
- Orange Juice – 3/4 cup (90 ml)
- Lemon Juice – 4 tbsp
- Cup Sugar – 100 grams (1/2 cup)
- Cold unsalted Butter cubed – 113 grams – 1/2 stick
Method:
Prepare
- Measure all ingredients before you start.
- Cut the butter into cubes – keep chilled.
- Place oranges and lemon in the microwave for 10 seconds before you cut and squeeze this will make it easy.
- Warm the orange juice for about 30 secs
Cook curd over Double Boiler or a saucepan and bowl (read more above)
- In the top bowl of a double boiler- before you place it on the hot water
- Add egg and yolks, sugar, salt, cornstarch, and zests.
- Whisk until light and fluffy – sugar should almost melt.
- Add orange juice and lemon juice slowly into the egg mixture.
- Now place the bowl on the double boiler/hot water pot.
- Continue to stir on low. The mixture should cook with just the steam from the water in the saucepan below.
- About 8 to 10 minutes – you will notice the foam that was caused by whipping the egg mixture will slowly disappear and the mixture will start to thicken
- Continue to stir until it coats the back of your wooden spoon or spatula.
- Remove from heat.
- Gradually add cubes of butter one at a time. Make sure each piece is well incorporated.
- The mixture will continue to thicken as it cools.
- Once all the butter has been incorporated, strain it through a mesh or a strainer to remove the zest. This will also give you a smooth creamy curd.
Storage
- The curd is best stored in a mason or glass jar in the fridge. The presence of eggs in lemon or orange curd makes it a perishable filling so any item that has homemade lemon or orange curds such as cakes and pie need to be placed in the fridge.
- Avoid keeping fruit curd or citrus fillings in metal containers as it can react with the metal.
- Egg yolks can react with the metal such as aluminum and cause it to become green in color
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
No-Fail Orange Curd Recipe aka Homemade Orange Curd
When oranges are in season you must make homemade orange curd. This simple, easy and effortless recipe for no-fail orange curd is the best you will ever taste. Sweet, tangy with a melt in the mouth luxurious texture. An orange curd that takes no more than 20 minutes to prepare and can be used as a filling for cakes, pies, and desserts is a must-have recipe on hand
Ingredients
- 3 Egg Yolks (large)
- 1 Whole Egg (large)
- 1 tbsp Corn Starch
- 1/2 tbsp Orange zest
- 1/2 tbsp Lemon zest
- 90 ml Orange Juice
- 4 tbsp Lemon Juice
- 100 grams Sugar
- 113 grams Unsalted Butter chilled, cubed
Instructions
Prepare
-
Measure all ingredients before you start.
-
Cut the butter into cubes - keep chilled.
-
Place oranges and lemon in the microwave for 10 seconds before you cut and squeeze this will make it easy.
-
Warm the orange juice for about 30 secs
Cook curd over Double Boiler or a saucepan and bowl (read more above)
-
In the top bowl of a double boiler- before you place it on the hot water
-
Add egg and yolks, sugar, salt, cornstarch, and zests.
-
Whisk until light and fluffy - sugar should almost melt.
-
Add orange juice and lemon juice slowly into the egg mixture.
-
Now place the bowl on the double boiler/hot water pot.
-
Continue to stir on low. The mixture should cook with just the steam from the water in the saucepan below.
-
About 8 to 10 minutes - you will notice the foam that was caused by whipping the egg mixture will slowly disappear and the mixture will start to thicken
-
Continue to stir until it coats the back of your wooden spoon or spatula.
-
Remove from heat.
-
Gradually add cubes of butter one at a time. Make sure each piece is well incorporated.
-
The mixture will continue to thicken as it cools.
-
Once all the butter has been incorporated, strain it through a mesh or a strainer to remove the zest. This will also give you a smooth creamy curd.
Recipe Notes
Storage
- The curd is best stored in a mason or glass jar in the fridge. The presence of eggs in lemon or orange curd makes it a perishable filling so any item that has homemade lemon or orange curds such as cakes and pie need to be placed in the fridge.
- Avoid keeping fruit curd or citrus fillings in metal containers as it can react with the metal.
- Egg yolks can react with the metal such as aluminum and cause it to become green in color
Love making desserts?
Well, there are lots to choose right here on my blog. Below you can see some filling recipes that are on this blog or to be added soon. So whether you looking for a simple quick fruit filling of strawberries and cherries or an indulgent fruit crud such as lemon or orange. Try a creamy caramel filling or an eggless pastry cream filling for those light and low carb days.
You can find more filling and frosting recipes here on this page – Filling & Frosting recipes
Cake Filling, Pie Fillings, Dessert toppings, Fruit Fillings, Caramel fillings and more
Okay, I’ve heard of lemon curd but not orange curd! I’m going to have to give this a thought.
You must try orange curd if you love lemon curd Nicole
I’m not much of a dessert maker , but this sounds amazing!
Oh I wish I was not a dessert person… I love desserts
Like other people, I have made lemon curd for years, but never orange. And now I can’t imagine why. I can see so many places I could use it! Thanks for the recipe!
Oh, then you must try orange curd. It’s so delicious.
I have never tried this before. Looks so delicious. Saving it for later.
Thank you, Mallya. Let me know what you think, if you try it.
Orange curd is perfect for summer dessert filling! I love how easy this is to make too.
Absolutely, Sharon. Very refreshing and perfect for summer.
I love that you are using whole eggs and egg yolks for this recipe! The curd looks absolutely perfect and I cannot wait to try it out! I could have it with my greek yoghurt in the morning!
Thank you Kim. I love using both as the yolks make it rich and the egg white adds some volume. THanks
This orange curd looks so smooth and has a beautiful color. Homemade curds are really easy to make and we prefer them to store bought. This one sounds great and I love all fresh ingredients! We’ll have to give it a try the next time we need an orange flavored filling or topping.
Thank you Kim. Yes,this is definitely one to make if you love curd.
I rarely bake, because if I did I would weigh 500lbs! But this orange curd looks really creamy and delicious. I do have a couple of friends who bake regularly, and I’ll definitely share this with them
Thank you Karly!! They will love this.
Wow this looks so delicious, I never tried orange curd,feel like licking it right now!
Thanks, Prasanna. I hope you give it a try.
I’ve made lemon curd but never orange! This sounds and looks wonderful. You could use this curd to make sooo many yummy things! I love all the ideas that I am getting. 🙂
Absolutely, Dominique. I use it in cakes, macarons and over ice cream more often than I planned.
Greetings Veena,
This may be an obviously stupid question, but I live in the U.S.A. and do not know the reference after the eggs listed in the recipe ingredients for your Orange Curd. You wrote:
Egg Yolks – 3 nos
Whole Egg – 1 no
Could you please tell me what “nos” means?
Thank you for your t time!
Ah Sylvia – Thank you so much for bringing this up. Just corrected.
When I make a draft of my recipes while I’m working in the kitchen, I write shortcuts like nos for numbers. That way I journal my recipes.
Stupid me sometimes I copy and paste the recipe for the blog but then forget to correct the shortcuts. I’m so use to them I tend to look right thru them when I’m proofreading.
Thanks – corrected.
Really like this recipe! I’ve made some blood orange curd earlier this year, and it was soooo good! This stuff goes so nicely with cakes!!!
Absolutely Anna. Works a treat as a cake filling.
I love lemon desserts and making lemon curd too! I have never made an orange curd but I would love to be dipping some vanilla wafers in this right now. Thanks for sharing!
Thanks, Analida. You will love orange curd. It’s a sweeter version of lemon curd.