Orange Curd
I made this orange curd recipe because my son absolutely loves homemade lemon curd, and I usually try to keep some in the refrigerator. This time I decided to switch it up and made orange curd from Goodie Godmother, which sounded easy and delicious. Both of my kids think this curd is very tasty, and my daughter said she was going to make crepes and twisted bacon for breakfast this weekend so we can have some of this delicious orange curd on them–I can’t wait!
Orange Curd
Ingredients:
- ½ cup white sugar
- 3Â large eggs
- 2Â egg yolks
- 1 tbsp fresh orange zest, about 1 orange
- ⅓ cup freshly squeezed orange juice
- 2 tbsp lemon juice
- 8 tbsp unsalted butter, cut into tablespoons
How to Make Orange Curd:
Heat a double boiler (or a heat-proof mixing bowl) placed in a pot of water on the stove over medium heat. Whisk together the sugar, eggs, egg yolks, orange zest, orange juice, and lemon juice in the top portion of the double boiler.
Cook, whisking often, until the mixture thickens and reaches 170 degrees. Remove from the heat, and immediately whisk in the butter.
Strain the orange curd through a fine-mesh strainer into a glass jar or storage container.
Let it cool for 15-20 minutes, then press plastic wrap across the top and refrigerate for at least 1-2 hours to firm up a bit.
Store sealed in an airtight jar in the refrigerator.
Serve the orange curd on crepes, pancakes & waffles, toast, muffins, or ice cream. Enjoy.
Ingredients
- ½ cup white sugar
- 3 large eggs
- 2 egg yolks
- 1 tbsp fresh orange zest, about 1 orange
- â…“ cup freshly squeezed orange juice
- 2 tbsp lemon juice
- 8 tbsp unsalted butter, cut into tablespoons
Instructions
- Heat a double boiler (or a heat-proof mixing bowl) placed in a pot of water on the stove over medium heat.
- Whisk together the sugar, eggs, egg yolks, orange zest, orange juice, and lemon juice in the top portion of the double boiler.Â
- Cook, whisking often, until the mixture thickens and reaches 170 degrees. Remove from the heat. Immediately whisk in the butter.Â
- Strain the orange curd through a fine-mesh strainer into a glass jar or storage container. Let it cool for 15-20 minutes, then press plastic wrap across the top and refrigerate for at least 1-2 hours to firm up a bit.
- Store sealed in an airtight jar in the refrigerator.Â
- Serve the orange curd on crepes, pancakes & waffles, toast, muffins, or ice cream. Enjoy.
Yummy! I need to make a batch too 🙂 Thanks for sharing, Pam.
That sounds fabulous I have only ever heard od lemon curd. Saved and on my todo list, thanks Have a good weekend, Diane
Love Lemon curd. Have to make your recipe for orange.
I love curds of all flavors! Delicious.
Although the end result is tasty, even if a bit too sweet, making a curd shouldn’t result in bits of cooked egg/the need to strain. I have made lemon curd a number of times and should have followed my intuition and used that recipe for orange curd.
i love any thing with orange