Go Back
–+ servings
Orange Curd
Print

Orange Curd

Course Condiment
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Refrigerate to firm up a bit 2 hours
Total Time 2 hours 20 minutes
Servings 2 cups
Author Pam-For the Love of Cooking / Original by Goodie Godmother

Equipment

  • Double Boiler
  • Fine Strainer
  • Glass Jar with Lid

Ingredients

  • ½ cup white sugar
  • 3 large eggs
  • 2 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

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. 
  • Cook, whisking often, until the mixture thickens and reaches 170 degrees. Remove from the heat. 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.