Orange Curd is a fresh, light and orange-infused filling or topping that goes great on cakes, cookies, cupcakes or any baked treat! Made with only 6 ingredients, this yummy citrus curd will take your dessert to the next level.
I learned how to make citrus curd a few years ago and remember being BLOWN AWAY by how easy and delicious it was. Did you know that homemade orange curd only requires six ingredients and you probably already have them sitting in your kitchen? It’s true! Seriously, you guys, if you have not made lemon curd or orange curd, DO IT. Add it as a filling to your next layer cake or batch of cupcakes. You will knock people’s socks off.
Orange Curd is a pretty unassuming recipe, especially with a word like “curd” in its title. When you take a bite, though? The clouds part and music starts playing and you begin wondering why curd has not been a part of your life until this moment. It is THAT divine. No exaggeration. Skip store bought and make this recipe, please. If you love lemon curd (and who doesn’t?!) you will LOVE orange curd.
HOW TO MAKE ORANGE CURD
Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine:
6 tablespoons butter, softened
1 cup sugar
2 egg yolks
Beat on medium-high speed for 2 minutes. Add 2/3 cup freshly squeezed orange juice and beat until just combined.
Add the mixture to a medium saucepan and cook over medium-low heat until smooth. Increase to medium heat and cook, stirring constantly with a heavy or wooden spoon, until the mixture is thick and orange in color, about 10 minutes. Remove from the heat and stir in 1 to 2 teaspoons of orange zest. Let cool. Pour into a bowl and press plastic wrap directly on surface to prevent skin from forming. Chill in refrigerator for up to 3 days.
I like using navel orange for this recipe, but juice from different types of oranges would lend for unique flavors. Try using tangerines or oranges to create tangerine or blood orange curd. YUM!
Always use fresh juice and zest. This is a key part of this recipe!
This curd turns out amazingly smooth, but for an even smoother end result press the mixture through a fine mesh strainer.
Use a heavy saucepan or a double boiler to heat the curd on the stove top.
WAYS TO USE ORANGE CURD
Aside from just plain ol’ eating it with a spoon (don’t judge… you’ll be tempted, too), there are many different ways to use up a batch of orange curd. Here are a few suggestions:
Use it as a filling and/or topping on your next orange cake.
Drizzle it over the top of any variety of monkey bread.
Fill cupcakes with it as a delicious little sweet surprise and top it off with some yummy vanilla buttercream frosting.
Spoon a bit over your favorite shortbread or sugar cookie just before devouring it.
Drizzle it over your next piece of cheesecake!
Drizzle it over muffins, pancakes or even French toast for a delicious fruity breakfast treat!
Throw it into your next lemon meringue pie!
Spread it on your next piece of breakfast toast.
DO YOU REFRIGERATE ORANGE CURD?
Once orange curd has cooled, pour it into an air-tight container and store in the refrigerator for up to 1 week.
CAN YOU FREEZE FRUIT CURD?
If you run out of things to do with your newly-cooked batch of lemon, grapefruit, lime or orange curd, extend its shelf life by popping it into the freezer for later use. Allow the curd to cool completely and pour it into a freezer-safe container. Allow it to chill in the fridge for at least 3 hours, then transfer it to the freezer. Freeze for 6 to 9 months.
CAN DOGS EAT ORANGES?
Although oranges are not toxic to dogs, they do contain a high amount of sugar which could potentially cause stomach issues if too many of them are consumed. Dogs should consume this citrus fruit in moderation.
HOW MANY CALORIES IN AN ORANGE?
One navel orange contains approximately 50 calories.
HOW MANY CARBS IN AN ORANGE?
One navel orange contains approximately 10 grams of carbohydrates.
HOW MUCH VITAMIN C IN AN ORANGE?
One navel orange contains approximately 50 mg of Vitamin C.
SALTED BUTTER VS UNSALTED BUTTER
Ahh, the great baking debate. Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, believe that there is no such thing as “over-salting.” I always use salted butter in my baked goods (and for everything else under the sun) because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, keep in mind that you may need to add a bit extra salt to the recipe!
TRY ONE OF THESE OTHER SWEET SAUCES
Easy Blueberry Sauce is super easy to make and goes great on pancakes, waffles or works great as a pie filling!
- You’ll enjoy spoonfuls of this Homemade Chocolate Fudge Sauce perfect for summer treats!
- This tasty Homemade Apple Butter is worth the wait! After you enjoy picking your favorite assortment of sweet and tart apples, you can add just a few spices to the rest of the ingredients and let it simmer. Not to be confused with butter, it’s awesome to spread on everything (like butter)!
- There’s just 4 ingredients needed to make your own Salted Caramel Sauce . It’s easy to do and you’ll be glad you know how to make it yourself because this recipe has so many uses – top or fill your next batch of baked goods with this delicious, irresistible sauce.
Crockpot Applesauce – Homemade applesauce is fun to make and better than the store stuff! Plus it’s the perfect fall treat. Let your slow cooker do the work so kids and adults alike can have a healthy snack!
- 6 tbsp butter, softened
- 1 cup sugar
- 2 eggs
- 2 egg yolks
- 2/3 cup fresh orange juice
- 1-2 tsp orange zest
- Requiring only SIX ingredients, Orange Curd is a fresh, light and orange-y filling or topping that goes great on cakes, cookies, cupcakes or any baked treat!
- Add the mixture to a medium saucepan and cook over medium-low heat until smooth. Increase to medium heat and cook, stirring constantly, until the mixture is thick and orange in color, about 10 minutes. Remove from the heat and let cool. Pour into a bowl and press plastic wrap directly on surface to prevent skin from forming. Chill in refrigerator for up to 3 days.