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Orange Curd Recipe

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4 from 23 reviews

This luscious Orange Curd recipe offers a smooth, tangy spread made with fresh orange and lemon juices, eggs, and butter, perfect for adding a burst of citrus flavor to your breakfasts or desserts.

Ingredients

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Ingredients

  • 3 large eggs
  • 2/3 cup (130g) granulated sugar
  • 1 tablespoon finely grated orange zest (about 1 large orange)
  • 3/4 cup (180ml) fresh orange juice, strained
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • 1–2 drops orange gel food coloring (optional, for enhanced color)

Instructions

  1. SET UP A DOUBLE BOILER: Place a heatproof glass bowl over a saucepan filled with 1 inch of simmering water, ensuring the bottom of the bowl does not touch the water.
  2. WHISK EGGS AND SUGAR: In the bowl, whisk together the eggs and granulated sugar until the mixture is smooth and pale yellow in color.
  3. ADD JUICES, ZEST, AND SALT: Stir in the orange juice, lemon juice, orange zest, and salt until fully combined with the egg mixture.
  4. COOK THE MIXTURE SLOWLY: Stir constantly over the simmering water using a silicone spatula or whisk. Continue cooking for 8 to 12 minutes until the curd thickens and coats the back of a spoon. It should hold a clean line when swiped with a finger.
  5. REMOVE FROM HEAT AND ADD BUTTER: Take the bowl off the heat and stir in the butter, a few cubes at a time, allowing each addition to melt fully before adding the next. Stir until the curd is smooth and glossy.
  6. ADD FOOD COLORING: Once the butter is fully incorporated, add 1 drop of orange gel food coloring and stir well. Add a second drop only if a deeper color is desired, keeping in mind the color will intensify slightly as it cools.
  7. STRAIN FOR SMOOTHNESS: Pour the curd through a fine mesh sieve into a clean bowl to remove any zest or cooked egg bits, ensuring a silky texture.
  8. COOL AND REFRIGERATE: Allow the orange curd to cool at room temperature, then transfer to a jar or airtight container. Refrigerate for 1 to 2 hours, or until fully set.

Notes

  • Using a double boiler ensures gentle cooking and prevents the eggs from scrambling.
  • The orange gel food coloring is optional and enhances color without affecting flavor.
  • Straining the curd provides a smooth, silky texture by removing zest and cooked egg bits.
  • Refrigerate for at least 1 hour to allow the curd to fully set and develop flavor.

Find it online: https://yumfoodusa.com/orange-curd-recipe/