Orange Curd Filling (No-Fail Recipe)
When oranges are in season, you must make homemade orange curd. This simple, easy, no-fail curd filling recipe is the best you will ever taste. Sweet, tangy with a 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.
Orange curd with fresh oranges is a must-have. And, I mean, must-have. The sweet oranges in a custard-like filling are out of this world. And, I love to add some lemon in there to give it a little zing. 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.
Also, did you know there are endless options for making fruit curd using this exact same method? I love using citrus fruits because I really enjoy the tart flavors. And, if you love fruit curd, you must substitute the orange juice in this recipe with any other fruit juice, such as tangerine, passion fruit, lime, or grapefruit. I’ve even made mango and pineapple. Pineapple curd is absolute heaven.
What is orange curd?
Orange curd is a smooth citrus spread made with fresh orange juice, zest, eggs, sugar, and butter. It can be used as a filling for cakes, cupcakes, macarons, tarts, pastries, and cookies.
Why is this the best recipe?
- Freshness: This recipe uses fresh orange juice and zest, giving the curd a vibrant, citrusy flavor you just can’t get from store-bought versions.
- Simple Ingredients: With just a few basic ingredients like oranges, sugar, eggs, and butter, this recipe is easy to make and doesn’t require any special equipment.
- Versatility: Orange curd can be used in a variety of ways, from spreading it on toast to filling cakes and tarts. It’s a versatile condiment that adds a burst of flavor to any dish.
- Homemade Goodness: Making your own orange curd allows you to control the ingredients and customize the flavor to your liking. Plus, there’s something special about homemade goodies!
Ingredients and substitutes
- 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. Avoid the membranes and seeds when juicing the oranges these can impart a bitter flavor to the curd.
- Lemon – A little tart taste in contrast to the sweet seasonal oranges works a treat. Unless, of course, you have sour oranges, then lemons won’t do justice. Instead, I suggest you add all the orange juice.
- Sugar: Use a fine-grain sugar that dissolves easily in the eggs. The amount of sugar used here presumes you have beautiful, sweet, seasonal oranges. This can be adjusted based on the sweetness of your oranges
- Egg yolks – The color of yolks will determine the end color of your orange curd. So if you use light yolks, you will have a pale yellow curd. A bright golden yellow or orange is much preferred. I’m using free-range eggs today that have a nice orange color.
- 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.
Step-by-step: Easy orange curd recipe
- Prep – Measure all ingredients before you start. Cut the butter into cubes – keep chilled. Place the oranges and lemon in the microwave for 10 seconds before cutting and squeezing them. This will make it easy. Warm the orange juice for about 30 seconds.
- Use a double boiler or make your own – To make your own, add an inch of water to the saucepan with a heatproof bowl on top. The water should not touch the top bowl.
Pro tip – We use a double-boiler to prevent the eggs from getting scrambled with direct heat. - Combine – In the top bowl of your double boiler, add egg and yolks, sugar, salt, cornstarch, and zest. Whisk until light and fluffy – sugar should almost melt. Add orange and lemon juice slowly into the egg mixture.
- Cook – Place the bowl on the double boiler. Continue to stir on medium heat. The mixture should cook with just the steam from the water in the saucepan below.
Pro tip – If you cook on low, it will take forever to thicken. Since we are cooking in a double boiler, keep the heat on medium and stir continuously. - Thicken – After 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.
- Butter – Gradually add butter cubes, one at a time. Make sure each piece is well incorporated. The mixture will continue to thicken as it cools.
Pro tip – The cool butter stops the cooking and makes it smooth and velvety. Add it slowly but not too slowly, or the last of the butter won’t incorporate into the cooled curd. - Strain – Once all the butter has been incorporated, strain it through a mesh or a strainer to remove the zest. This will give you a smooth, creamy curd.
- Store – I like to transfer mine to a mason jar.
How do you store Orange Curd
- 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 pies, needs to be placed in the fridge.
- Avoid keeping fruit curd or citrus fillings in metal containers, as they can react with the metal.
- Egg yolks can react with metals such as aluminum and cause it to become green in color.
How do you use orange curd?
- Layered Desserts: Use orange curd between layers of cakes or in trifles.
- Macaron Filling: Use it as a filling for macarons for a citrusy twist.
- Pancake or Waffle Topping: Spread some orange curd on your morning pancakes or waffles instead of syrup.
- Cookies and tarts: Sandwich two shortbread cookies with a dollop of orange curd in between. Fill pre-baked tart shells with orange curd and fresh berries.
- Cocktails: Stir a spoonful into a cocktail for a zesty, sweet twist.
- Popsicles: Mix orange curd with yogurt and freeze for a creamy citrus popsicle.
- Fillings: Use orange curd as fillings in crepes, doughnuts, or croissants. Spread orange curd on a sponge cake, then roll it to create a citrus roulade.
- Cheesecake: Swirl orange curd into your cheesecake batter before baking or spread it on top after it cools.
- Salad Dressing: Mix it with olive oil, vinegar, and seasoning to create a tangy citrus salad dressing.
- Grilled Meats: Serve orange curd as a sauce on the side of grilled chicken or pork.
- Muffin or Cupcake Filling: Inject a small amount of orange curd into the center of freshly baked muffins or cupcakes for a citrusy surprise.
- Parfait and yogurt: Layer orange curd with granola and frozen yogurt to create a breakfast or dessert parfait.
- Panna Cotta: Top a set panna cotta with a layer of orange curd for a two-toned dessert.
No-Fail Orange Curd Recipe
When oranges are in season, you must make homemade orange curd. This simple, easy no-fail recipe for curd filling is the best you will ever taste. Sweet, tangy with a 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.
Video
Ingredients
- 3 large Egg yolks (large)
- 1 large Whole egg
- 2 tbsp Cornstarch or tapioca starch
- ½ tbsp Orange zest
- ½ tbsp Lemon zest
- 250 ml (1 cup) Orange juice
- 60 ml Lemon juice
- 70 g (⅓ cup) Fine grain Sugar (or castor sugar) use ½ cup if oranges are not sweet
- 60 g (4 tbsp) Unsalted butter chilled, cubed
- ¼ tsp Salt
Method
- Prep – Measure all ingredients before you start. Cut the butter into cubes – keep chilled. Place the oranges and lemon in the microwave for 10 seconds before cutting and squeezing them; this will make it easier. Warm the orange juice for about 30 secs.
- Use a double boiler or make your own – To make your own add an inch of water to the saucepan with a heatproof bowl on top. The water should not touch the top bowl.
- Combine – In the top bowl of your double boiler, add the egg and yolks, sugar, salt, cornstarch, and zest. Whisk until light and fluffy – sugar should almost melt. Add orange juice and lemon juice slowly into the egg mixture.3 large Egg yolks , 1 large Whole egg , 2 tbsp Cornstarch , ½ tbsp Orange zest , ½ tbsp Lemon zest , 250 ml Orange juice , 60 ml Lemon juice , 70 g Fine grain Sugar (or castor sugar) , ¼ tsp Salt
- Cook – Place the bowl on the double boiler. Continue to stir on medium heat. The mixture should cook with just the steam from the water in the saucepan below.
- Thicken – After 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.
- Butter – Gradually add butter cubes, one at a time. Make sure each piece is well incorporated. The mixture will continue to thicken as it cools.60 g Unsalted butter
- Store – I like to transfer mine to a mason jar.
Notes
- Use Fresh Oranges: Freshly squeezed orange juice and zest will give your curd the best flavor. Avoid using bottled juice or zest, as they may not have the same fresh taste.
- Strain the Mixture: Straining the curd after cooking will help remove any bits of zest or cooked egg, resulting in a smoother texture.
- Whisk Constantly: Whisk the mixture constantly while cooking to prevent the eggs from scrambling and to ensure a smooth consistency.
- Low Heat: Cook the curd over low heat to prevent it from curdling. The mixture should thicken gradually.
- Chill Before Serving: Allow the curd to cool and set in the refrigerator for at least an hour before serving. This will help it thicken further and develop its flavor.
- Store Properly: Store any leftover orange curd in an airtight container in the refrigerator. It will keep for about a week.
- Experiment with Flavors: Feel free to experiment with different citrus fruits or add spices like cinnamon or cardamom to customize the flavor of your curd.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use Fresh Oranges: Freshly squeezed orange juice and zest will give your curd the best flavor. Avoid using bottled juice or zest, as they may not have the same fresh taste.
- Strain the Mixture: Straining the curd after cooking will help remove any bits of zest or cooked egg, resulting in a smoother texture.
- Whisk Constantly: Whisk the mixture constantly while cooking to prevent the eggs from scrambling and to ensure a smooth consistency.
- Low Heat: Cook the curd over medium-low heat to prevent it from curdling. The mixture should thicken gradually.
- Chill Before Serving: Allow the curd to cool and set in the refrigerator for at least an hour (preferably longer) before serving. This will help it thicken further and develop its flavor.
- Store Properly: Store any leftover orange curd in an airtight container in the refrigerator. It will keep for about a week.
more orange recipes
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, and bagels. I love it as a filling, such as in my lemon macaron with lemon buttercream, too. Have you tried an orange cake with orange curd 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 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 can 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, you can. Just replace the 1/2 cup of sugar with either 1 tbsp stevia or a similar product.
If you prefer, you can also substitute sugar with 1/4 cup honey, or 1/3 cup agave syrup
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.
more fruit filling recipes
- Lemon Curd Recipe
- Blackberry Filling, Best Blueberry Pie Filling
- Raspberry Filling Recipe, Strawberry Filling for Cakes
- Homemade Cherry Pie Filling
- Perfect Custard Cake Filling
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Thank you for this recipe! The orange curd is delicious. The only change I would make is the amount of sugar. I used 1/2 the sugar and it was still plenty sweet.
Thank you, Courtney, for the lovely feedback- I am happy you enjoyed it.
The recipe has only 1/2 cup of sugar, which is standard, but yes, I can see that if the oranges are very sweet, this might need adjustment.
I will make a note in the recipe.
Thanks for the feedback.
Can I replace the oranges with fresh strawberries to make a strawberry curd?
Yes, you can replace it with strawberry juice.
I triple this (used the recipe X3 option) and followed exactly. It did not firm up after chilling overnight – it was very runny – I did wait until it was thick and did the wooden sppoon test. Also, I could feel the cornstartch on my toungue. It did have a delish flavor though. I was surprised at such a low amount of butter, I make lemon curd often and I’m wondering if the diff in butter had anything to do with it setting up.
Hey Kim. The fact that you can taste the cornstarch is an indication that it was not cooked long enough. It usually coats the spoon quite thickly. Also, you can add butter but I find that this amount works best without curdling or splitting. But, feel free to add more butter.
Hi Veena! I’m new to this site and have already found several “gotta make that! ” recipes.
BUT…how about a Pro Tip on WHEN to zest our fruit? Would you recommend after microwaving when more of the zest’s oils will be released, or before microwaving? Thanks!
You can microwave the fruit but its not necessary before zesting.
Please, could you provide your recipe for the pineapple curd you mentioned above. I just discovered your site and I’m going to make the lemon and orange curds….but the pineapple sounds so good as that is my very favorite fruit. Thank you so much..
Jennifer, you can replace orange juice with pineapple juice.
This was yummy! Thanks for a recipe I will come back to. My only suggestion is to actually (very gradually) bring it to boil briefly at the end. I actually did this in the microwave after finishing the recipe because I could still feel the texture of the corn starch in my mouth. The starch doesn’t activate unless it comes to a boil. I microwaved in 30 second blasts, whisking in between until it bubbled slightly and became very thick. No scrambled eggs; smooth, dreamy, and delicious. Again, gradual is the key. Thanks again!
Hey Zoe, Happy you enjoyed this recipe. Thanks for the feedback and tip.
I used your tip and it worked so well! It took about 4×30 seconds in the microwave, whisking well in between. The end product was a beautifully thick curd with no starchiness.
I would love to try this recipe since i I’ve I no Florida. IS s possible preserves the curd in mason jars using the water bath method?
Yes, you can preserve fruit curd just like jam. Thanks
Yay lovely orange curd. My first attempt went totally wrong cause I burnt the mixture on the hob, cause I didn’t have the right equipment. The 2nd time I did the double boiler method, which took forever because my saucepan was to big & my boiler pot was a bit to small. After 2 hrs the curd was still runny although it did thicken after time. I replace the butter with coconut oil as I am allergic to dairy. I put the curd in a glass jar and refrigerated it once cold. The day after my curd was still very runny so I emptied the jar into a glass bowl and shoved it into my slowpot, stirring every once in a while. I added a bit of arrowroot to help thicken it and finally after 2 hours the curd was done. It’s perfect & taste fantastic. Thankyou so much for this recipe. Am going to try this again but just in the sc.
Hey Nina. Thank you. I’m happy you enjoyed it. Though it did take an awful lot of time. Next time perhaps keep the heat a little more and stir constantly. Thanks
I made this and the flavor is good. It took an hour for the curd to stop having a starchy flavor, and by that time it was extremely thick. I also had the same problem other commenters did that the mix wasn’t hot enough to melt all the butter by the time I had the last pieces in.
The flavor of this is good enough that I would try it again.
Thank you for the feedback Sherry. I will check on the recipe again.
I’m giving this 5 stars because it worked perfectly. I used honey instead of sugar.
However, I was hoping for a stronger orange flavor. The lemon overpowered it.
Thank you, Jill.You can reduce the lemon juice