Bursting with sweet, citrusy goodness, Orange Curd is a silky smooth treat you can enjoy anytime!
Now that my kids are grown and living far away, buying bags of oranges, apples, and other fruit advertised as “buy one, get one free” is wasted on me. They’ll usually end up going bad before I even have a chance to finish one bag. Sometimes, though, I still can’t resist the sale. Often, I’ll offer the other bag to a friend or neighbor, but then I’m left wondering what to do with the bag of fruit that I kept. Now I have my answer — orange curd!
I’ve long been a fan of lemon curd since I first had it at afternoon tea during my first visit to London. I never thought of making it at home, much less from oranges. It always seemed like citrus curd was something to enjoy outside of the house, a dish reserved for special occasions. Well, after making this orange curd, I don’t feel that way anymore. Any moment can be special, and the delightfully sweet yet zesty notes of this curd are sure to brighten up even the most ordinary day.
Even better, this orange curd is incredibly easy to make. Once you try it, you will always want to have it on hand. And because it freezes well, I can now take advantage of those BOGO sales and buy that extra bag of oranges!
Is Orange Curd Healthy?
Orange curd contains considerably more fat, calories, and sugar than you would get from eating an orange, but that doesn’t mean you can’t enjoy it every now and then. How you serve it can also make a significant difference in the nutritional value. For example, layering it on top of plain Greek yogurt and some freshly sliced berries will add protein and additional nutrients — and it makes for a delicious and refreshing treat.
If you’d like to make this dairy-free, you can substitute the regular butter with a plant-based butter. Do not use coconut or other oils, though, as the butter flavor you get from dairy or non-dairy butter makes a tremendous difference in the finished product. Also, be aware that the butter type can affect the color of the finished orange curd, as grass-fed butter is often brighter yellow than conventional or vegan butter.
Does The Type Of Orange Matter When Making Curd?
You can use any type of orange when making this curd, including navel, Cara Cara, Seville, and blood oranges. Tangerines, mandarins, clementines, and satsumas are also tasty options. Blood oranges will produce a deeper red curd than some of the other types of citrus. The sweeter the orange, the sweeter the curd. It’s best to use whatever type of oranges are in season.
While we are on the subject of different oranges affecting the color of the curd, the same applies to the eggs you use. Pasture-raised, organic eggs often have yolks with a deeper orange hue than conventional eggs. That can result in a brighter color for your curd.
How do I store leftovers?
Store cooled orange curd in the refrigerator in airtight containers for up to 2 weeks. You can also freeze it for up to 1 year — just portion it into freezer bags or airtight containers, and allow it to thaw in the fridge overnight before use. I also like to freeze curd in large ice cube trays and place the cubes in a zipper bag with the air squeezed out. This way, I can defrost one or two cubes for an individual portion.
Serving Suggestions
I must admit that I often grab a spoon to enjoy orange curd straight from the container. Of course, there is so much else you can do with it, from layering it with yogurt and fruit for a tasty parfait to using it as a fresh fruit dip. I like to serve it with a slice of cake, such as Lemon Pound Cake (citrus on citrus is so good) or Lemon Blueberry Cake.
Use it as a topping for German Pancakes or Egg Waffles. Turn a bowl of plain vanilla ice cream or Keto Cheesecake Fluff into something special with a dollop of orange curd on top. No doubt, you’ll find plenty of other uses for this deliciously refreshing treat.
Ingredients
- 1/2 cup granulated sugar
- 2 tablespoons orange zest
- 1/2 cup fresh orange juice
- 2 tablespoons lemon juice
- 3 large eggs
- 2 1/2 teaspoons cornstarch
- 1/3 cup unsalted butter cubed
Instructions
- In a medium saucepan, combine the granulated sugar and orange zest.
- Stir in the fresh orange juice and lemon juice to the sugar mixture.
- Add eggs and cornstarch to the saucepan and whisk together. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-15 minutes. Be careful not to overheat, as it will curdle the eggs.
- Remove from heat and stir in the cubed butter until melted and incorporated. Strain the curd through a fine mesh sieve to ensure smoothness.
- Transfer the curd to a heatproof container and let it cool to room temperature. Cover and refrigerate until set, about 2 hours.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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