Orange curd

    22 min

    When oranges are in season, making orange curd is a must for me! I love orange curd on toast, and use it in cakes as well. It also makes a lovely tart filling. This orange curd isn't too sweet, it's just right.


    Fife, Scotland, UK
    47 people made this

    Serves: 12 

    • 6 egg yolks
    • 130g caster sugar
    • zest of 1 orange
    • 75ml orange juice
    • 30ml lemon juice
    • 1 pinch salt
    • 150g unsalted butter, cubed and chilled

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Whisk together the egg yolks, sugar, orange zest, orange juice and lemon juice in a saucepan. Place over medium-high heat, whisking constantly. After about 10 minutes, the orange curd mixture should be simmering; continue simmering and whisking constantly for another 2 minutes.
    2. Off the heat, stir in the salt. Then begin to add the butter a cube at a time, whisking till each cube is incorporated.
    3. Transfer your orange curd into a jar or dish. I cover it with cling film right on top of the surface so that a skin doesn't form. Place in the fridge to chill for a couple of hours for best flavour before enjoying on whatever you desire!

    Storage tip

    This orange curd lasts a good week or so in the fridge - if it lasts that long!

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