Orange Curd

Apart from chocolate, cake and cookies, this is also the season for citrus. One of the indulging ways to enjoy citrus is in the form of curd. Easy to make, requires very few ingredients and can be used in several different ways. This Orange Curd can be topped on your pancake, or oatmeal. Sandwich it in between cookies, macaron or fill in donuts. During the Holiday season, it makes a great edible gift!

Orange Curd

There are some condiments I absolutely never buy because it is so easy to make at home. And we have the control to make it our way.  Fruit curd is one such condiment.

Once you get the hand of making fruit curds at home, you will probably always have a jar stocked in your refrigerator. 

You can use the same recipe to make other citrus curd too. Here is a link to the Lemon Curd I had shared in the past.

CLICK HERE TO WATCH THE VIDEO 

Orange Curd 1

What you need to make Orange Curd

Homemade easy Orange Curd requires just 5 ingredients!

Orange juice and zest – Do use only fresh orange to make the curd.

Sugar (you can use honey too) – I always make with sugar. You can use honey too but you have a to adjust the taste.

Salt – Always a must to balance the flavor.

Butter – Butter cubes are added at the end. It is the butter that gives the creamy velvety texture.

Eggs –  I always add egg but you can add corn flour instead. However, the richness comes from the egg, which you will not get if you add just corn flour.

Orange Curd 2

Preparing Fruit Curd in Double Boiler:

Fruit curd is typically prepared in a double boiler. Which means placing a bowl on top of a saucepan that will have water simmering away in medium heat.

The heat from the water keep the bowl warm where you add all the ingredients and then whisk until it all comes together.

Fruit Curd needs to be prepared in very low temperature whisking away slowly.

If the heat is not retained and you try to rush by preparing in medium heat, chances are the eggs will scramble within the curd.

Happened with me once!

What can I do if egg scrambles while making the curd?

When egg scrambles within the curd, the texture looks bad but it still tastes good. So don’t discard.

I read somewhere that blending with a hand blender will mix everything turning into a smooth texture. I haven’t tried though.

Just keep in mind LOW AND SLOW COOKING. And most importantly give your complete attention. 

Preparing Fruit Curd WITHOUT a Double Boiler

You can see my video on Lemon Curd where I prepared it straight on a heavy bottom pan. It didn’t curdle and it was perfectly smooth.

So, YES! You can prepare WITHOUT a double boiler. You just need to cook it at medium low heat without losing attention even for a second.

Orange Curd 3

All I can say is making fruit curd can feel little intimidating at first. You might even curdle it if you never tried before, but it is one recipe that is really easy to pull off. And you will get the hang of it very quickly.

So, go give it a try and share it with your friends too!

Orange Curd

Apart from chocolate, cake and cookies, this is also the season for citrus. One of the indulging ways to enjoy citrus is in the form of curd. Easy to make, requires very few ingredients and can be used in several different ways. This orange curd can be topped on your pancake, or oatmeal. Sandwich it in between cookies, macaron or fill in donuts. During the Holiday season, it makes a great edible gift!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Keyword: citrus, condiments, curd, oranges
Author: Kankana Saxena

Ingredients

  • 2 egg yolks
  • 3 whole eggs
  • 1 cup white sugar
  • 2 tablespoons lemon zest
  • 1/3 cup lemon juice
  • pinch of salt
  • 9 tablespoons cold butter cut in 1- tablespoon cubes

Instructions

  • Take a heavy bottom saucepan and add the lemon juice, lemon zest, sugar, salt and eggs. Whisk to combine everything and then place it on medium heat.
  • Keep stirring for 3 minutes as it slowly cooks and dissolves the sugar.
  • Reduce the heat to medium low and start adding butter cubes, 2 at a time. Keep stirring continuously and as the cubes melt, add 2 more.
  • Continue the process till you have added all the butter cubes. In about 6 to 7 minutes, you will notice that the curd will start to thicken.
  • You will know it’s ready when it coats the back of the spoon.
  • Take the pan off the heat and let it cool down a bit. It will continue to thicken as it cools.
  • Then, strain it into a clean airtight jar. Once it cooled down completely, seal it tight and keep it in the refrigerator.

Notes

  • It's important to cook it in low heat or else, it will curdle.
  • It's important to keep the egg and butter at room temperature for a creamy texture

Nutrition

Serving: 1Approximately 3 cups
Orange Curd 5

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Comments are closed.

  • mjskitchen
    mjskitchen
    December 27, 2020 at 3:56 PM

    I’m seeing the recipe fine and loving what I see. I love a good lemon curd, but your orange curd is calling my name. What a gorgeous color and texture. Hope you are having a wonderful holiday season.

  • Radhika @ Just Homem
    Radhika @ Just Homem
    January 1, 2013 at 3:25 PM

    Kana, Happy New Year!
    Lemon or Orange curd is one of the few things I’d love to make but know that it is difficult to replicate without eggs..

  • Magic of Spice
    Magic of Spice
    December 30, 2012 at 2:55 PM

    What a beautiful curd…like a burst of sunshine 🙂
    Happy New Year Kankana!

  • nipponnin
    nipponnin
    December 29, 2012 at 10:04 AM

    I got home late yesterday from trip and your post is the first one I peeked at this morning. I love the vibrant color photos! I’m lucky! I have all the ingredients to make this curd…perhaps I should send my husband to get a loaf of bread. Have a happy New Year!