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This bright and buttery orange curd is perfect for spreading on a warm English muffin or drizzling over homemade pancakes.
I love using this recipe for orange curd. It calls for simple ingredients and doesn’t require any egg separating. Altogether, it only takes about 20 minutes to make and is a great way to use up extra oranges.
Orange curd can be used to spread over toast and waffles or as filling and topping in cupcakes, donuts, and cheesecakes.
Tips For Making Orange Curd
- Using a double boiler will make sure your curd doesn’t get too hot and curdle. Place a heatproof bowl over a pot of simmering water. The bowl should shit over the water, but not touch it.
- Take your time whisking in the butter. This will make your curd airier.
- This can be stored in the fridge for up to a week or in the freezer for about 2 months.
1/2 cup orange juice
1 tbsp orange zest
3/4 cup granulated sugar
1/2 stick of butter, cut into small cubes
- Prepare a large bowl with a fine-mesh sieve.
- In a medium, heat-proof bowl, whisk together eggs, sugar, and orange juice, and orange zest. Place the bowl over a saucepan of simmering water.
- Cook on medium heat, whisking consistently until the mixture becomes thick (this could take 10-20 minutes). The mixture should coat the back of a wooden spoon.
- Carefully remove from heat and immediately push the mixture through the sieve.
- Add butter a few cubes at a time, and whisk until completely incorporated.
- Cover and refrigerate for at least four hours. The curd will thicken more as it cools. This can be stored in an airtight container in the fridge for up to a week.