Description
This easy orange curd recipe delivers a luscious, tangy spread made from fresh orange and lemon juices, eggs, sugar, and butter. Perfect as a topping for toast, a flavorful cake filling, or a delightful accompaniment to scones, it’s simple to prepare on the stovetop and yields a smooth, creamy curd with vibrant citrus notes.
Ingredients
Scale
Orange Curd Ingredients
- 1/2 cup fresh orange juice (about 2 oranges)
- 2 teaspoons orange zest
- 1/4 cup lemon juice
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, cut into cubes
- Pinch of salt
Instructions
- Combine ingredients: In a medium saucepan, whisk together the orange juice, orange zest, lemon juice, sugar, eggs, and a pinch of salt until smooth, ensuring all components are well incorporated.
- Cook the curd: Place the saucepan over medium heat and add the butter cubes. Cook the mixture, whisking constantly to prevent curdling, until the butter melts and the curd thickens to coat the back of a spoon, approximately 8 to 10 minutes. Be careful not to let the mixture boil.
- Strain for smoothness: Remove the saucepan from heat and pour the curd through a fine mesh sieve into a bowl to remove any cooked egg bits, ensuring a silky texture.
- Cool and store: Let the curd cool slightly at room temperature, then transfer it to a jar or airtight container. Refrigerate for at least 2 hours to allow it to fully thicken before serving.
Notes
- This orange curd is perfect for spreading on toast, filling cakes, layering in parfaits, or serving alongside scones.
- It can be stored in the refrigerator for up to 1 week in an airtight container.
- For a vibrant color and tangier flavor, substitute blood orange juice in place of regular orange juice.
