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.

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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!

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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.

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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.

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

• Orange marmalade
• Easy orange cake
• Orange cantaloupe smoothie
• Orange macarons

Frequently asked questions

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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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