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Orange Curd

Orange Curd

I made this orange curd recently because my son absolutely loves homemade curd and I usually try to keep some in the refrigerator. This time I decided to switch it up instead of my normal lemon curd and give orange curd a try. I found a recipe on Goodie Godmother that sounded easy and delicious. Both of my kids think this curd is very tasty and my daughter said she was going to make crepes for breakfast this weekend so we can have some of this delicious orange curd on them–I can’t wait!

Orange Curd

How to Make Orange Curd

Heat a double boiler (or a heat-proof mixing bowl) placed in a pot of water on the stove over medium heat. Whisk together the sugar, eggs, egg yolks, orange zest, orange juice, and lemon juice together in the top portion of the double boiler.

Cook, whisking often until the mixture thickens and reaches a temperature of 170 degrees. Remove from the heat and immediately whisk in the butter.

Strain the orange curd through a fine-mesh strainer into a glass jar or storage container. Allow to cool for 15-20 minutes then press a piece of plastic wrap across the top and refrigerator for at least 1-2 hours to firm up a bit. Store sealed in an airtight jar in the refrigerator.

Serve the orange curd on crepes, pancakes & waffles, toast, muffins, or ice cream. Enjoy.

Orange Curd

Orange Curd

Orange Curd

Prep Time: 5 minutes
Cook Time: 15 minutes
Refrigerate to firm up a bit: 2 hours
Total Time: 2 hours 20 minutes
Course: Condiment
Cuisine: American
Servings: 2 cups
Author: Pam / Original by Goodie Godmother

Ingredients

  • 1/2 cup white sugar
  • 3 large eggs
  • 2 egg yolks
  • 1 tbsp fresh orange zest, about 1 orange
  • 1/3 cup freshly squeezed orange juice
  • 2 tbsp lemon juice
  • 8 tbsp unsalted butter, cut into tablespoons

Instructions

  • Heat a double boiler (or a heat-proof mixing bowl) placed in a pot of water on the stove over medium heat.
  • Whisk together the sugar, eggs, egg yolks, orange zest, orange juice, and lemon juice together in the top portion of the double boiler. 
  • Cook, whisking often until the mixture thickens and reaches a temperature of 170 degrees. Remove from the heat and immediately whisk in the butter. 
  • Strain the orange curd through a fine-mesh strainer into a glass jar or storage container. Allow to cool for 15-20 minutes then press a piece of plastic wrap across the top and refrigerator for at least 1-2 hours to firm up a bit. Store sealed in an airtight jar in the refrigerator. 
  • Serve the orange curd on crepes, pancakes & waffles, toast, muffins, or ice cream. Enjoy.
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4 Comments

  1. That sounds fabulous I have only ever heard od lemon curd. Saved and on my todo list, thanks Have a good weekend, Diane

  2. Joanne H Bruno says:

    I love curds of all flavors! Delicious.