Description
This Easy Orange Curd is a luscious, tangy spread made from fresh orange juice, zest, sugar, eggs, and butter. Perfect for spreading on toast, dolloping on desserts, or adding a burst of citrus flavor to your baking, this curd is creamy and smooth, with a bright orange flavor that’s both sweet and slightly tart. Ready in just 17 minutes, it’s a simple treat that brings a vibrant taste of fresh oranges to your kitchen.
Ingredients
Scale
Orange Curd Ingredients
- 1 cup fresh orange juice (about 3–4 oranges)
- 2 teaspoons orange zest
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, cut into pieces
- Pinch of salt
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the fresh orange juice, orange zest, granulated sugar, eggs, and a pinch of salt until the mixture is smooth and uniform in texture.
- Cook the Mixture: Place the saucepan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula to prevent the eggs from scrambling. Cook until the curd thickens enough to coat the back of the spoon, approximately 10 to 12 minutes. Take care not to let the mixture boil, as this may cause curdling.
- Add Butter: Remove the pan from heat. Gradually add the unsalted butter pieces one at a time, stirring continuously until each piece is fully melted and incorporated into the curd for a smooth, rich texture.
- Strain the Curd: For an ultra-smooth texture, pour the curd through a fine mesh sieve into a clean bowl. This step helps remove any cooked egg bits or zest, yielding a silky consistency.
- Cool and Store: Let the orange curd cool slightly at room temperature. Transfer it into a jar or airtight container and refrigerate for at least 1 hour to allow it to thicken completely before serving.
Notes
- Use freshly squeezed orange juice and zest for the best bright and natural flavor.
- Constant stirring prevents the eggs from curdling during cooking and ensures a creamy texture.
- Do not allow the mixture to boil to avoid scrambling the eggs.
- Straining is optional but recommended for the silkiest curd.
- Store refrigerated and consume within 1 week for optimal freshness.
- This curd can be used on toast, scones, pancakes, or as a filling for cakes and pastries.
