Go Back

Orange Curd

A homemade orange curd that strikes the perfect balance between sweetness and tartness, capturing the essence of sunshine in a creamy spread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert, Spread
Cuisine: British, Classic
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium oranges Fresh, juicy oranges yield the best flavor.
  • 1/4 cup unsalted butter Room temperature; use good-quality butter.
  • 3/4 cup granulated sugar Adjust if you prefer a sweeter taste.
  • 2 large eggs Room temperature for rich texture.
  • 1 tablespoon lemon juice Fresh-squeezed is best.

Method
 

Preparation
  1. Grate the zest of the oranges to get about 1 tablespoon. Avoid the bitter white pith.
  2. Cut the oranges in half and squeeze out the juice until you have about 1/2 cup.
Mixing
  1. In a stand mixer, beat the room-temperature butter and sugar together at medium speed for about 2 minutes, until fluffy and pale.
  2. Add each egg one at a time, beating well after each addition.
  3. Gradually mix in the fresh orange juice and lemon juice at low speed until well blended.
  4. Gently fold in the orange zest.
Cooking
  1. Transfer the mixture to a medium saucepan and cook over medium heat, whisking constantly for about 14-16 minutes, until thickened to about 170°F (77°C).
  2. Remove from heat and transfer to a bowl. Cover with plastic wrap to prevent a film from forming and chill in the refrigerator for at least 2 hours.
Storage
  1. Once chilled, store in an airtight container in the fridge for up to 2 weeks.

Notes

For best results, ensure butter and eggs are at room temperature. Stir constantly during cooking to prevent sticking or burning.