A deliciously creamy orange curd. Made in 30 minutes and with only 5 fresh ingredients, this easy, foolproof recipe thickens naturally, thanks to 3 egg yolks.
Enjoy as a perfect topping or filling for crêpes, Scotch pancakes or brioche - plus makes great food gifts. Discover many more uses below.
With Oranges and Orange Curd - Everything is Better
Fresh oranges during citrus season are not just healthy in winter. Their instant pick-me-up effect exudes this comforting glow as you pierce a fingernail into its peel and tiny pores create miniature concentrated fountains that perfume the room. So imagine that in homemade orange curd.
Just a pot of this is a cheery reminder of returning home from school on a wild and wet Scottish winter afternoon. To encourage us to walk up that hill home, Mum's motivating words, "Come on, as soon as we get home we'll have oranges by the fire," just did it. So we feasted on oranges and everything was better.
Orange Curd - Simple Ingredients
The beauty to orange curd made from scratch is that there's not much in it. A good citrus curd has quality ingredients: use the freshest, organic eggs as the basis of the recipe.
The type of orange is for flavour; priority is to pick organic, unwaxed oranges as we're using the zest. Read the orange labels carefully that they've not been sprayed with pesticides.
In this curd recipe, little sugar is needed as oranges are already sweet - but it is wonderfully tart. You can actually taste the orange and get that magic acidity.
Thick Orange Curd Naturally With 3 Egg Yolks
This is my best orange curd recipe and foolproof, thanks to the addition of 3 egg yolks. If you know me by now, over the years, I have been mad about macarons! That means I often have a delicious dilemma of needing 'les blancs' to make egg white recipes: macarons, financiers or tuiles.
While egg whites keep for up to 5 days in the refrigerator and freeze well, use the egg yolks first when fresh. So here's the perfect egg yolk recipe for those of you who need 3 egg whites!
How Do you Thicken Fruit Curd? Top Tips
So the butter, whole eggs and eggs help form a custard which thickens the curd naturally. There is no need to add cornflour or flour in this recipe.
Measure out your ingredients according to the recipe card below. That includes measuring out exactly the amount of orange juice. You've squeezed out a bit more than it says? Then drink the rest, as it's not going in there!
So, your curd looks like it isn't thickening? Don't worry (or dinnae fash, as we Scots say) - I still sometimes get the old butterflies in the stomach when I've been whisking away and think: "Jings, why is it still looking thin?"
After about 12 minutes of whisking over the heat, it will suddenly being to thicken nicely. It should be the consistency of a runny custard but, once it has been poured into jars, sealed and cooled, you'll discover the magic. It thickens in the pot as it chills in the fridge.
Simple Orange Curd Recipe: Saucepan vs Bain-Marie
This recipe is so easy, it's foolproof. Although this curd can be made directly in a saucepan, I often whisk this up over a double boiler (bain-marie) so that there are no possible ways for the gorgeous citrusy stuff to curdle (or should I say 'curd-le'?).
We love to keep the zest or orange peels in the orange curd but if you prefer without, then sieve it out before pouring into the pots.
10 Serving Ideas for Orange Curd - Especially Crêpes
This creamy orange curd recipe is a wonderful crêpe topping, for filling as cake layers, and in French desserts. Here are 10 ideas how best to enjoy it:
- Spread on crêpes, our thin French pancakes, Scotch pancakes or waffles.
- For a real luxury, pair the curd with chestnut paste, a classic French combination.
- A creamy alternative to marmalade to spread on slices of baguette, croissant, scones or fluffy brioche.
- As a cake or cupcake filling, or as an alternative topping for carrot cake muffins or this purple carrot cake.
- Dollop as decor on orange cheesecake or serve with lemon Fiadone, Corsican ricotta cheesecake.
- Stir a little into chestnut vanilla ice cream before freezing - makes a particularly French holiday taste in this Ice Cream Yule Log.
- Dollop a little on chocolate crème brûlées; the tartness cuts through the richness!
- Spoon on French chocolate mousse - as both recipes don't contain milk or cream, the creamy citrus effect is bliss.
- In meringue to balance its sweetness. Replace the lemon jelly in filled meringue snowballs.
- Dollop on this incredible Pain Perdu, the real-deal French toast from our local bakery.
Orange Curd
Equipment
- 2 jam jars sterilised
Ingredients
- 3 fresh whole eggs organic
- 3 egg yolks organic
- 100 g (3.5oz/ ½ cup) caster sugar (superfine)
- 250 ml (1 cup) squeezed fresh orange juice (from 2-3 oranges)
- 2 tablespoon orange zest from one organic (unwaxed) orange
- 125 g (4.5oz/ ½ cup) butter unsalted
- pinch salt fleur de sel, Maldon flakes or Celtic sea salt
Instructions
- In a saucepan, whisk the eggs, yolks, orange juice, zest and sugar until well combined using a balloon whisk. Add the butter and pinch of salt, and place on a gentle low-medium heat, paying attention never to boil or bubble. If you're worried about curdling (which shouldn't happen), then set the bowl over a saucepan of simmering water (bain marie), making sure the bowl doesn't touch the water.
- As soon as the butter starts to melt, whisk the mixture continuously for about 15 minutes. Don't worry if it's not thickening at first. It will start to thicken naturally after about 12 minutes. Tip: the orange curd should be the consistency of custard. Don't worry if it doesn't look as thick; the curd continues to thicken in the jars as it chills in the fridge. If you prefer curd without the zest, sieve out the zest at this point.
- Pour the orange curd into squeaky clean, sterilised jars and seal straight away.
- Once completely cool, chill to complete the thickening process in the fridge.
Notes
This recipe was first published on 30 January 2016 but is now completely updated.
Jane
Absolutely yummy
Amazing recipe
So full of fruit and with so little sugar
Love the acidity
Thank you Jill Colonna
Jill Colonna
So happy you like this, Jane.
David
Holy crêpes, that looks good!
Jill Colonna
Hehe, thanks David.
Suzanne K
Still having trouble printing out any of your recipes online. I bought your book and it's great, but I like to print out the Yolk recipes to go with it.
Jill Colonna
Thanks so much for alerting us to the problem, Suzanne. I'll contact my web guru, Cédric, to fix it. Glad you like the recipes!
Liz
Lots of good reasons to make crepes (which I much prefer over ordinary pancakes!). And with orange curd? Sign me up.
P.S. Had to giggle at the girls howling at each other!
Jill Colonna
Isn't it funny how the grass is greener Liz? There are times I'm the only one in my family who would prefer the thick American pancakes at breakfast with bacon and orange! My family is so French. But slapping on this curd makes up for it.
Christina | Christina's Cucina
You know, I've never had orange curd! I don't like lemon curd, but the orange seems more appealing to me. I have the most gorgeous oranges on my tree, and never throw away the peel as it's just too precious! I just may try this, Jill.
Oranges by the fire sounds good to me, too! We've got the fireplace ready to go as we're actually expecting a storm tomorrow! Yippee!
Jill Colonna
Isn't that funny. Neither had I tasted orange curd and just fancied trying it. I love lemon curd but somehow prefer the orange version in the morning. It's still citrus without being too harsh on the palate first thing at breakfast! I hope you do make it - you're so lucky to have oranges on your trees at home, Christina!