Orange Curd

Try my foolproof Orange Curd recipe made with just 4 ingredients and a double-boiler. 20 minutes later, you'll have a bowl of thick, creamy curd perfect for toast, scones, pancakes, and more.

Course Dessert

Cuisine English

Prep Time 5

Cook Time 20

Total Time 25

Servings servings (1/4 cup each)

Calories 284kcal

Author Meggan Hill

Ingredients

3 eggs
1 egg yolk
2 1/4 cups sugar
1/2 cup butter cubed (1 stick)
1 1/2 teaspoons orange zest (see note 1)
3 ounces orange juice

US Customary - Metric

Instructions

Bring a saucepan of water to a gentle simmer and set a glass or metal bowl over the top to create a double boiler. In the bowl, whisk together eggs, yolks, sugar, butter, orange zest, and orange juice.
Cook over the simmering water, stirring frequently, until very thick, about 20 to 25 minutes (the curd must reach 170 degrees on a thermometer to thicken).
Strain through a fine-mesh strainer or cheesecloth, then cover and chill completely.

Notes

Oranges: Always zest your oranges before you cut them open to juice. It’s much harder to zest half of a orange.
Yield: This recipe makes 2 1/2 cups of orange curd.
Storage: Store orange curd covered in the refrigerator for up to 1 week.

Nutrition