This orange curd is so easy to make and is absolutely delicious! It has a rich, silky texture that’s perfectly balanced with a bright citrus flavor.

How to Make This Orange Curd Recipe

To make sure this recipe turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.

I figured it might be helpful to know what tools I use too, so I’ve shared a list below.

Not all of these are mandatory, but they make the process a lot easier. If you don’t have all these things on hand, feel free to improvise and work with what you have.

One quick thing to note! When making the orange curd, it’s best to use a saucepan that’s ceramic as opposed to metal. Some metal pans can give the curd a metallic taste.

• Ceramic Saucepan
• Microplane Grater or Zester
• Lemon Squeezer
• Whisk
• Fine mesh strainer

Step 1: Massage the Orange Zest into the Sugar

Add the granulated sugar and orange zest to a bowl. Use your fingertips to massage the zest into the sugar to help release the oil in the zest.

You should be able to smell the oils being incorporated into the sugar.

This gives this orange curd a bright, citrusy flavor that won’t cook off.

Step 2: Mix in the Remaining Wet Ingredients

Add in the egg yolks and whisk the mixture together until combined. Then mix in the freshly squeezed orange juice and fine salt.

Step 3: Cook the Orange Curd

Cook on medium-low heat, stirring constantly with a rubber spatula or wooden spoon until the mixture thickens.

This usually takes me 20-25 minutes (it can vary a lot based on the type and size of pan you use!).

In the first 10-15 minutes, it won’t seem like much is happening, but it’ll start to thicken slowly after that, I promise! It should be thick enough to coat the back of a spoon once it’s ready.

Remove the pan from heat, then add in the cold butter that’s been cut into smaller pieces.

Mix until the butter is fully melted, and the ingredients are combined.

Step 4: Strain and Cool

Then pour the orange curd through a fine mesh strainer into a separate bowl to remove any bits of cooked egg, chunks of zest, or orange seeds. This gives it a perfectly smooth texture!

Place the orange curd in the fridge to cool before using it.

If you make the curd in advance, cover it flush with plastic wrap to prevent it from forming a skin and store it in the fridge for up to 2 weeks.

Substitutions and Swaps

This recipe uses a few different ingredients, and I know you might not have them all on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this recipe.

• Granulated Sugar – You can reduce or increase the amount of sugar by a tablespoon or two if you want to adjust the sweetness, but I don’t recommend changing it more than that.
• Fresh Orange Juice & Zest – These are an absolute must in this recipe. I don’t recommend substituting it with bottled orange juice or orange extract. I prefer using Cara Cara oranges for their color and flavor, but you can use whatever oranges you can find – naval, Valencia, or even blood oranges!
• Egg yolks – I usually save my egg yolks after I make macarons, but if you don’t have any leftover yolks to use up you can use 3 large eggs in place of the egg yolks in this recipe.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place (and also omit the salt)!

How Much Orange Curd Does This Recipe Make?

One batch of this recipe makes a little over 1 3/4 cups of orange curd.

This recipe can be cut in half, in thirds, or doubled as needed. Note that the cook time will change based on the size of the batch.

What Desserts Can I Fill with Orange Curd?

The sky is the limit when it comes to how you can use this orange curd.

I personally love to use it to fill cakes, cupcakes, and macarons, but it would taste delicious on ice cream, pies, or even cookies!

Tips for Making the Best Orange Curd:

• Massage the orange zest into the sugar, it helps release the oil in the zest and gives this orange curd an amazing flavor!
• If you don’t have leftover egg yolks to use up, you can use 3 large whole eggs in place of the egg yolks.
• Use yolks from brown eggs if possible! They have a deeper yellow color and will naturally give the orange curd a brighter orange color.
• Stir the mixture continuously as it cooks over the stovetop with a rubber spatula or wooden spoon to prevent the eggs from cooking through and to prevent the mixture at the bottom of the pan from burning.
• Pour the orange curd through a fine mesh strainer once it’s done cooking to remove any bits of cooked egg, zest, or orange seeds. This will give it a perfectly smooth texture.
• Use Cara Cara or blood oranges to give the orange curd a stronger, naturally orange color.
• Let the orange curd cool fully and thicken before using it to fill desserts.

Making This Orange Curd in Advance and Storage Tips

The orange curd can be made up to 2 weeks in advance and stored in the fridge.

You can also freeze this orange curd for up to a month. Transfer it to the fridge to let it gradually thaw before using it.

Let Me Know What You Think!

If you make this orange curd recipe, I’d love to hear what you think of it! Let me know by leaving a rating and comment below.

Tag me @chelsweets and use #chelsweets if you share on social media so that I can see your amazing creations.

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