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5 from 6 votes

Homemade Orange Curd

This versatile Orange Curd can be used in several different recipes, making it a must have in your kitchen!
Prep Time10 minutes
Cook Time15 minutes
Passive Time0 minutes
Total Time25 minutes
Servings: 1 cup
Author: Francine Lizotte
Course: Breakfast & Brunch, Condiments, Desserts
Cuisine: British
Keyword Fruits, Gluten Free, Kids Recipes, Low Sodium/No Sodium, Quick & Easy

Ingredients

  • 3 large free-run egg yolks
  • 1 large free-run egg
  • 6 tbsp. powdered sugar tips & tricks
  • 1/8 tsp. ground Himalayan pink salt
  • 1 cup freshly squeezed orange juice tips & tricks
  • 1 tbsp. orange zest
  • 1/2 tbsp. lemon zest
  • 1/4 cup unsalted butter, sliced in small pieces

Directions

  • In a mixing bowl, whisk together egg yolks, whole egg, powdered sugar and salt; set aside.
  • In a small saucepan over medium heat, add orange juice with lemon and orange zest. Bring to a gentle simmer.
  • Temper the eggs by slowly pouring in a couple ladles of the juice mixture, whisking constantly.
  • When tempered, add egg mixture to the saucepan and, whisking constantly, cook for 8 minutes or until the sauce thickens.
  • Remove from the heat and add butter slices, one at a time, stirring well between each addition.
  • Pour the mixture through a fine sieve sitting over a large measuring cup; discard any solids.
  • Transfer the curd to an air-tight container and let it cool completely before transferring to the fridge. It can be used within 5 days or kept in the freezer for up to 3 months.