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How to Make Orange Curd

Orange Curd is a delicious way to use up extra oranges!

I showed you before how easy it is to make lemon, lime, or grapefruit curd.

Creating this Orange 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 Use Orange Curd

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.

Orange Curd With Your Breakfast

Orange Curd With Dessert

What is your favorite way to eat citrus curd?

Orange Curd

Orange Curd

Yield: about 1 pint
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Orange Curd is a delicious way to use up extra oranges!

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

Instructions

  1. In a medium saucepan, combine the juices, zest, and sugar.
  2. Heat over medium heat until simmering.
  3. Turn heat to low.
  4. Meanwhile, whisk the egg yolks in a medium sized bowl until smooth.
  5. Slowly pour half of the orange mixture into the yolks while vigorously whisking.
  6. Return the amount in the bowl to the saucepan.
  7. Continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon. About 5-10 minutes.
  8. Remove from heat and stir in the butter 1 tablespoon at a time.
  9. Cool to room temperature, then store refrigerated in an airtight container for about a week.

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Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 108Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 111mgSodium 62mgCarbohydrates 3gFiber 0gSugar 2gProtein 2g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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Hinda

Saturday 23rd of December 2017

It says in ingredients butter but no where doed it say when or where to put it

Katie

Sunday 24th of December 2017

Not sure what you're looking at, but the recipe clearly states what to do with the butter. See the bolded portion below:

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.

Helen G.

Friday 17th of January 2014

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!

Katie

Monday 20th of January 2014

enjoy and have fun!!

Christi Bunn

Sunday 17th of March 2013

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!

Bryan

Tuesday 20th of March 2012

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

Katie

Sunday 25th of March 2012

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.

Tammy

Wednesday 29th of February 2012

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