JAN
23

How to Make Orange Curd

Appetizers and Snacks, Dessert, Sauces, Seasonal Recipes, Winter Recipes | 25 comments

I showed you before how easy it is to make lemon, lime, or grapefruit curd. I found myself with several pounds of oranges in the produce drawer last week and felt the urge to do something with them.

Despite not having egg yolks that needed using up, I decided to go ahead and experiment with my lemon curd recipe to create an adaptation using delicious, winter oranges. Now, what should I do with all those egg whites??? Perhaps experiment with French Macarons or bake an Angel Food Cake.

The tricky thing with oranges is they are already so sweet, so you really don’t need nearly as much sugar in orange curd as you’d need with lemons or limes. I used a little lemon juice and zest to balance things out.

Citrus curd is a great basic condiment to have on hand for sweet cravings or the need for a last minute, simple dessert. Or just to add a little brightness to the winter doldrums.

15 Ways to Enjoy Citrus Curd

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This, like so many other Pantry and Fridge Staple favorites, is so simple to make at home yourself, there is no need to experiment with store bought counterparts.

There are so many fun ways to enjoy citrus curd that I’m sure you’ll find yourself making it often. Here are a few of my favorite ways to enjoy it, plus some links for recipe inspiration. You can allow the citrusy goodness to take center stage, or be a background flavor for just a hint of flavor.

With Your Breakfast

With Dessert

What is your favorite way to eat citrus curd?

Orange Curd

Yield: about 1 pint

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Print Save Recipe

Ingredients:

1/3 cup + 1 tablespoon orange juice
1 - 2 drops of 100% Pure Orange Essential Oil
2 tablespoons lemon juice
2 teaspoons lemon zest
2 teaspoons orange zest
1/4 - 1/3 cup sugar, depending on your sweetness preferences
8 egg yolks
10 tablespoons butter, sliced into tablespoons

Directions:

In a medium saucepan, combine the juices, zest, and sugar. Heat over medium heat until simmering. Turn heat to low.

Meanwhile, whisk the egg yolks in a medium sized bowl until smooth. Slowly pour half of the orange mixture into the yolks while vigorously whisking. Return the amount in the bowl to the saucepan.

Continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon. About 5-10 minutes. Remove from heat and stir in the butter 1 tablespoon at a time.

Cool to room temperature, then store refrigerated in an airtight container for about a week.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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25
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Aga @ a matter of taste - January 23, 2012 @ 5:09 am

    I love to eat lemon curd straight from the jar ;) so probably with this one it won’t be any different! I’ll try to make it after shopping on farmers market.

    [Reply]

  • 2
    Deborah - January 23, 2012 @ 7:26 am

    I have never even thought to make orange curd. I love this idea!

    [Reply]

  • 3
    Chef Danielle @ Cooking Clarified - January 23, 2012 @ 9:27 am

    Yum! I would layer this in a bowl or individually in a glass with vanilla pastry cream for a Dreamsicle Trifle. What a great way to put oranges to work!

    [Reply]

  • 4
    Mara @ Elemental Custard - January 23, 2012 @ 10:21 am

    Ah I could probably live off lemon curd, although I have never actually tried orange curd. It sounds like I have a project for this week!

    [Reply]

  • 5
    Melissa // thefauxmartha - January 23, 2012 @ 12:10 pm

    Definitely using this in a cake this spring! Love the idea of orange curd.

    [Reply]

  • 6
    sarah - January 23, 2012 @ 12:22 pm

    Wow, I would have never in a million years thought about doing this. I saw your tweet and just had to click on your post to find out what you would even do with citrus curd. Now I have some ideas and want to try a few. Thanks!

    [Reply]

  • 7
    Tracy - January 23, 2012 @ 1:55 pm

    This looks even more lovely to me than lemon curd. I can’t wait to try it.

    [Reply]

  • 8
    Jamie | My Baking Addiction - January 23, 2012 @ 4:12 pm

    I absolutely love lemon curd and honestly – this sounds even better!

    [Reply]

  • 9
    Casey@Good. Food. Stories. - January 23, 2012 @ 4:43 pm

    I love me some curd – I don’t even need to spread it on anything, I’ll just eat it out of the jar!

    [Reply]

  • 10
    Katrina @ Warm Vanilla Sugar - January 23, 2012 @ 5:33 pm

    This sounds lovely! So happy I know how to make this now :)

    [Reply]

  • 11
    Amber | Bluebonnets & Brownies - January 23, 2012 @ 8:54 pm

    Wow, this sounds fantastic! I bet spread on a scone would be like my favorite thing evvvver.

    [Reply]

  • 12
    Sylvie @ Gourmande in the Kitchen - January 23, 2012 @ 9:26 pm

    Yum, I want to mix this into some greek yogurt for breakfast.

    [Reply]

  • 13
    Anna @ the shady pine - January 24, 2012 @ 2:57 am

    Ooh a filling in a donut would make a lovely surprise when biting into it!

    [Reply]

  • 14
    The Americaine - January 24, 2012 @ 2:00 pm

    Citrus curd is heaven. I want to try it in every flavor. Lemon, lime, orange, grapefruit, passionfruit, you name it.

    [Reply]

  • 15
    Jen @ My Kitchen Addiction - January 25, 2012 @ 12:59 pm

    This is absolutely gorgeous, Katie! I love citrus curd, and I’m thinking about how wonderful this orange curd would be on cranberry scones (since I’m currently obsessed with cranberries!).

    [Reply]

  • 16
    suesue - January 25, 2012 @ 1:45 pm

    I’ve been wondering about making grapefruit or orange curd since I make lemon curd and adore it! Thanks for sharing~my favorite with lemon is gingersnaps. Absolutely delicious!!

    [Reply]

  • 17
    Betsy - February 01, 2012 @ 11:01 pm

    this is genius. I want to eat this with a spoon NOW!

    [Reply]

  • 18
    MissJubilee - February 11, 2012 @ 3:09 am

    I just made a batch of this with grapefruit zest rather than orange zest. I think it might be less zesty/biting than orange, or at least the finished product was a lot less sour than the lemon curd recipe I’ve used in the past. But it’s nice. I don’t know what to do with it, but I will find something :) (I made it right away because I’ve been making meringues lately and had 5 yolks already.)

    [Reply]

  • 19
    ButterYum - February 14, 2012 @ 9:47 pm

    STUNNING!!!
    :)
    ButterYum

    [Reply]

  • 20
    Tammy - February 29, 2012 @ 9:12 am

    Made this last night…. Just delightful! I now need to make some scones to enjoy it with!

    [Reply]

  • 21
    Bryan - March 20, 2012 @ 9:03 pm

    I want to make this with coconut oil instead of butter. Any suggestions before I begin?

    [Reply]

    • Katie Goodman

      Katie replied: — March 25th, 2012 @ 3:45 PM

      I have never tried it with coconut oil and do not know how that would work. Would love to hear your results though if you choose to experiment.

  • 22
    Christi Bunn - March 17, 2013 @ 3:44 pm

    I made this today, St. Patrick’s Day, to go with some scones that I whipped up (from a King Arthur flour recipe) I Googled “orange curd” because I didn’t have any lemons and had just bought a box of clementines, and my search led me to your page. I used clementine (or mandarin orange) juice and zest, and I added 2 Tbsp key lime juice because I didn’t have any bottled lemon juice. Aside from that, I followed your recipe exactly. I must say the result is possibly one of the best things I have ever put in my mouth. Thank you so much for this recipe!

    [Reply]

  • 23
    Helen G. - January 17, 2014 @ 9:40 pm

    Katie, I have to drop you a note because you live in CO. Am attending a gal-pal Bunko party Sunday evening, the same day the Denver Broncos face the Patriots for the AFC championship. I am bringing dessert. I’m going to make a lemon cake following a Martha Stewart recipe. But instead of using lemon curd between the layers, I’m going to make your orange curd. Blueberries will be the perfect added accessory. And, because we love our Broncos regardless of the outcome, I will bake in heart-shaped pans. Cheers! Go Broncos!

    [Reply]

    • Katie Goodman

      Katie replied: — January 20th, 2014 @ 12:34 PM

      enjoy and have fun!!

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