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 fresh oranges is a must-have. I mean must-have. The sweet oranges in a custard-like filling 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. It’s a no-fail method because I cook it low and slow. As a result, you will never have a curdled curd whether you make lemon or orange curd.
Did you know the options to make fruit curd using this exact same method are endless? I love using citrus fruits because I really enjoy the tart flavors. If you love fruit curd you must substitute the orange juice in this recipe with any other fruit juice, such as tangerine, passion-fruit, limes, or grapefruits. I’ve even made mango and pineapple. Pineapple curd is absolute heaven.
Double Boiler, 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.
How do I use orange curd? What can I use lemon curd in?
This Orange curd can be eaten just out of the jar or as an ingredient in other recipes.
- Spread it on breakfast toast, muffins, scones, trumpets.
- Use it as a filling in cakes, cupcakes or macarons
- Add it to empty shortcrust pastry shells for mini lemon tarts.
- Spread it in a pie pan and top with meringue for an orange meringue pie.
- Combine with cream cheese for a cream cheese lemon tart
- Use it to make my 3 ingredients no-churn orange curd ice cream.
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 measurement 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. And yet, 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.
Can I make this a Sugar-Free Orange Curd?
Yes, you can. Just replace the 1/2 cup sugar with either 1 tbsp stevia or similar.
If you prefer, you can also substitute sugar with 1/4 cup honey, or 1/3 cup agave syrup
Progress pictures and video
Orange curd is done exactly the same way as lemon curd and I have made a video on how to make it. You should be able to see the video on this post as well. The progress pictures and the full video can found here 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.
Useful Tips and Tools:
- You will need a largeSauce Pan with a bowl that can fit over it to create a homeamde double boiler or
- Quite similar to a Double Boiler that can be purchased. Often used to melt chocolate, prepare pastry cream or curds.
- A Whisk works best to ensure you have a smooth curd.
- Use a Spatula to gauge the thickness of the curd.
- Straining the curd thru a fine mesh or sievewill give you a smooth velvet like curd by removing any curdles eggs
- A mason jar works best to store the curd once its ready
How to Make No-Fail Orange Curd (Save/Pin)
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 a 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 needs 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.
Tips and Troubleshooting for the Perfect Orange Curd
- Juice the oranges easily – a great way to exact as much juice from oranges is to microwave the fruits for a few seconds (10 seconds).
- Warm the orange juice – warming the juice helps it incorporate into the egg yolks well.
- Egg yolks / Whole eggs – I find that all egg yolks have a higher risk of curdling but the one whole egg does help stabilize it.
- Whip eggs and sugar until light and fluffy – If you whip the eggs with sugar until the sugar almost dissolves it prevents the egg from curdling.
- Do not let the curd boil – cooking on low will prevent the curd from curdling. If the curd boils, it will give you a lemon-flavored scrambled eggs. So no matter how boring – cook on low heat for 10 to 15 mins.
- If you find the curd steaming up – take it off the heat for a few seconds this will help stabilize it.
- How to know if the curd is done? You can use a thermometer and check until the curd reaches 170 F., But I find the best test is taste. Once the curd is thick and coats the back of a wooden spoon, taste it. It should not have any taste of eggs or cornstarch. If necessary cook for 30 secs more.
- Add butter slowly – this will help bring the temperature of the curd down slowly without curdling.
Frequently asked questions
To me, fruit curd is like a dessert on its own. I can eat it out of a jar with a spoon. It tastes delicious on its own! BUT, you can use it for many things from cake fillings, pie fillings, on breakfast toast, donuts, bagels. I love it as a filling in my lemon macaron with lemon buttercream too. Have you tried an orange cake with orange curd cake yet? Always a hit with people who love the orange flavor. I eat orange curd plain with crackers too!
One must make sure they have all the necessary information to make it right.
A fruit filling is usually the easiest to make. It mostly involves a fruit, some sweetener, and a starch, which come beautifully together into a thick gorgeous fruit filling. It looks and tastes beautiful when done right. As I shared with you in my Blueberry (Cake) Filling, cherry cake filling or simple Strawberry (cake) Filling.
Fruit curd, on the other hand, requires a bit more tact because it involves a citrus fruit like lemon, lime or orange, a few egg yolks and emulsification with butter. Unlike a filling, you can’t just put it all in a pan and cook it. You need to exercise a bit more caution. Again it’s not difficult; it only requires caution.
If sealed and properly stored orange curd and be kept in the fridge for three months, however, once you have opened the jar do not keep the open jar for more than ten days to a maximum of 2 weeks. The curd on the surface will get slightly darker when exposed to air, but it is not a health concern.
Yes, lemon curd freezes well and can be kept for up to 1 year if stored properly. For best results, thaw in the refrigerator overnight or 24 hours before use.
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
No-Fail Orange Curd Recipe aka Homemade Orange Curd
Print Pin RateDescription
Ingredients
- 3 (3 ) Egg yolks (large)
- 1 (1 ) Whole egg (large)
- 1 tbsp (1 tbsp) Cornstarch
- 1/2 tbsp (1/2 tbsp) Orange zest
- 1/2 tbsp (1/2 tbsp) Lemon zest
- 180 ml (0.76 cups) Orange juice
- 4 tbsp (4 tbsp) Lemon juice
- 100 grams (0.5 cups) Sugar fine grain
- 113 grams (0.5 cups) Unsalted butter chilled, cubed
- 1/4 tsp (1/4 tsp ) Salt
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 a 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
- 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
Recipe Video
About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
You may also like
Diane
Hi. I amde this recipe using Mandarins as we have a lot here in spain at the moment. The ones I used were very tart so I did not use lemon juice but upped the mandarin juice by 4 tbs. The recipe was super easy and the result was great. I usually use abother lemon curd recipe but I will be trying yours next time I make.
Veena Azmanov
Thank you, Diane. Personally, I do love tart oranges for my orange curd. Sounds delicious. Happy to know you liked this recipe. Thank you for coming back to write this feedback. love to hear from those who try my recipes.
Alina
Could I use powdered/confectioner’s sugar instead of caster sugar? If so, what would the measurement be?
Veena Azmanov
Hey Alina. I have not used powdered sugar so I can’t tell you much. I’d say use the same amount. I’d love to know how it was if you do try it with powdered sugar. Thanks
Tammie
Can I use the juice from frozen orange juice concentrate? I’ve made lemon curd many times using fresh juice and I’ve also tried yet failed making orange curd using fresh juice. I don’t have any oranges on hand but would love to try this recipe. Really hoping to finally find an orange curd recipe that actually tastes like orange without having to add an extract, liquor or essence…
Veena Azmanov
Hey Tammie. I have not tried using commercial orange juice.
I usually do not recommend these when it comes to baking so I’m not able to tell you for sure.
Some commercial brands have additives that can give a weird after taste and flavor.
You can make a small batch and try if you want. Sorry, I don’t have a definite answer for you.
Thanks
Ariane
Excellent! Bookmarked recipe. Texture is PERFECT and taste is wonderful.
Veena Azmanov
Thank you, Ariane. So happy you enjoyed this recipe. Thank you for coming back to write this feedback.
Ashley
My experience with this recipe (NOT reflective of the poster- the directions were great, and I love when posts are short and to the point!) I spent 20 minutes with double boiler on low (set at 2 out of 8 on my burner). No cooking. Upped it to 3/4 out of 8 for 10 minutes. Still below 120 degrees. Upped it to 6 (out of 8!) for 10 minutes. Curd got to 130 degrees. Went to 7 for 5 minutes, curd did not get above 135 degrees. I finally just gave up the cooking portion, as it was relatively thick and not curdled and I was afraid if I went any higher it would curdle. I tried to then strain, using a pasta strainer as that is all I have on hand (so this has bigger holes than a fine mesh strainer)- would not strain through. I did a spoon lick test and it tastes pretty good, like I would expect a curd. I just went into this thinking 20 minutes and here I am over an hour later…..
Veena Azmanov
Hey Ashley, sorry your orange curd didn’t turn out well.
Not sure what the setting on your double boiler is but as you can see in the video for lemon curd that I have shared, you still need the heat to be enough to cook the mixture.
The lemon curd video is the exact recipe with only orange juice instead of all lemon juice.
The reason I emphasize on low heat is that lemon is acid and can curdle just as easily as high heat can.
In your case, it sounds like your curd was not cooking because it was barely getting any heat.
Many people have tried this recipe successfully and I have made it more than a few times so this is a test and tired recipe.
Sorry, it didn’t work for you. Have a great day.
KiwiGal
Hi, I just wanted to make this but was confused by the measurements – is it 90ml or 3/4 of a cup of juice? I thought 1 cup is meant to be 235mls so 3/4 C would have been about 175ml? Thanks
Veena Azmanov
Hey KiwiGal. Sorry about that. Yes, it should be 3/4 cup 180 ml – I will correct it just now. Thank you for bringing it to my attention. Have a great day
Mervat
Thank you very much for this recipe I have. Can I keep the curd in the freezer and can be used as a spoon for the cake and not just as cover
Veena Azmanov
Yes, you can store it in the freeze. And yes you can serve it with the cake instead of inside the cake. Thanks
Joseph
Hi!
Can this orange curd be made without sugar? And also, can I use any artificial sweeteners as erythritol?
Veena Azmanov
Hey Joseph, Yes, you can replace the 1/2 cup sugar with either one of these
1/4 cup honey, or
1/3 cup agave syrup or
1 tbsp Stevia or similar
Cayce
Yup. Made this with oranges and lemons right off the tree. I added a little Cointreau to add to the shelf life by a bit. I am about to make some vanilla bean ice cream with orange curd, and a swirl of caramel… Oh dear!
Signed
Hungry American Lady in Spain
Veena Azmanov
Thank you, Cayce. So happy you enjoyed this recipe. Contreau sounds like the perfect addition. Orange curd ice is one of my favorites.
Katrina Clarke
Hi, just making this now and looks great! Will be using it as part of the filling in a chocolate Jaffa cake cake! Just wondering if you have any idea how long this keeps for in the fridge?
Veena Azmanov
Hey Katrina. This can stay in the fridge for a week at least. I usually end up eating leftovers with a spoon myself (wink) after I fill in the cakes.
But a week would be perfectly fine if kept well covered in the fridge. Jaffa cake sounds delicious
Maegan
Great looking recipe! I’m just starting it and the instructions say to add salt but there isn’t an amount listed in the ingredients. The lemon curd lists 1/2 tsp – is it the same for this?
Thanks!!
Veena Azmanov
Sorry Meagan. yes, 1/2 tsp would be perfect. Thanks for letting me know I will correct it now
Maegan
Great, thanks!
Isaura
I just.made the orange curd. It’s really good. I want to ise it in a merengue roulade. Thanks for sharing the recipe.
Veena Azmanov
Thank you, Isaura. So happy you enjoyed it – Orange curd in a meringue roulade sounds delicious.
Nicole
Okay, I’ve heard of lemon curd but not orange curd! I’m going to have to give this a thought.
Veena Azmanov
You must try orange curd if you love lemon curd Nicole
Katrina Clarke
Great, thanks so much! My husband has just tried it and couldn’t believe how delish it was! You’ve been a great help as I was originally looking to buy in the shop but couldn’t find any so your recipe inspired me to try making it and the result is a mega success!
Veena Azmanov
Thank you Katrina. So happy to hear you enjoyed it. I love it myself very much. Enjoy your cake.
Anne Lawton
I’m not much of a dessert maker , but this sounds amazing!
Veena Azmanov
Oh I wish I was not a dessert person… I love desserts
Anne Murphy
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!
Veena Azmanov
Oh, then you must try orange curd. It’s so delicious.
Sri Mallya
I have never tried this before. Looks so delicious. Saving it for later.
Veena Azmanov
Thank you, Mallya. Let me know what you think, if you try it.
Sharon
Orange curd is perfect for summer dessert filling! I love how easy this is to make too.
Veena Azmanov
Absolutely, Sharon. Very refreshing and perfect for summer.
Kiki Johnson
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!
Veena Azmanov
Thank you Kim. I love using both as the yolks make it rich and the egg white adds some volume. THanks
Kim @ Berly's Kitchen
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.
Veena Azmanov
Thank you Kim. Yes,this is definitely one to make if you love curd.
Karyl Henry
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
Veena Azmanov
Thank you Karly!! They will love this.
Prasanna Hede
Wow this looks so delicious, I never tried orange curd,feel like licking it right now!
Veena Azmanov
Thanks, Prasanna. I hope you give it a try.
Dominique | Perchance to Cook
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. 🙂
Veena Azmanov
Absolutely, Dominique. I use it in cakes, macarons and over ice cream more often than I planned.
Sylvia
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!
Veena Azmanov
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.
Anna
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!!!
Veena Azmanov
Absolutely Anna. Works a treat as a cake filling.
Analida @ ethnicspoon.com
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!
Veena Azmanov
Thanks, Analida. You will love orange curd. It’s a sweeter version of lemon curd.