Easy Homemade Orange Curd (6 Ingredients)
Easy Homemade Orange Curd — 6 Ingredients, 20 Minutes
This homemade orange curd is bright, buttery, and ready in under 20 minutes. Made with just 6 ingredients — fresh orange juice, zest, eggs, butter, and sugar — it’s smoother and more flavorful than anything from a jar. Spread on toast, fill a tart, swirl into yogurt, or layer into a cake.
Why You’ll Love This Orange Curd
- 6 ingredients — all pantry staples
- Under 20 minutes on the stovetop
- Silky smooth — no graininess, no curdling
- Multiple uses — cakes, tarts, toast, crepes, yogurt bowls
Ingredients
- 3 large eggs + 2 egg yolks
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) fresh orange juice (about 2 large oranges)
- 1 tbsp orange zest (packed)
- ¼ cup (55g) unsalted butter, cubed
- Pinch of salt
How to Make Orange Curd
Step 1 — Whisk. In a heavy-bottomed saucepan, whisk eggs, yolks, sugar, orange juice, zest, and salt until smooth.
Step 2 — Cook. Place over medium-low heat. Stir constantly for 8–12 minutes until the curd thickens and coats the back of a spoon (160°F/71°C).
Step 3 — Add butter. Remove from heat. Stir in butter cubes one at a time until glossy and thick.
Step 4 — Strain and cool. Pour through a fine-mesh strainer. Press plastic wrap on the surface. Refrigerate at least 2 hours.
How to Use Orange Curd
- Spread on scones, toast, or English muffins
- Fill mini tart shells or a full tart crust
- Layer between cake layers
- Swirl into cheesecake before baking
- Stir into Greek yogurt or fill crepes
Frequently Asked Questions
Can I use bottled orange juice?
Fresh-squeezed is much better. Bottled works but the flavor is noticeably duller.
Why did my curd curdle?
Heat too high. Keep on medium-low, stir constantly. If it curdles, strain immediately — it’s often still usable.
Can I make it in the microwave?
Yes — 30-second bursts, whisking between each, for 3–4 minutes total.
How long does homemade orange curd last?
Up to 2 weeks refrigerated in a sealed jar.
Can I use blood oranges?
Yes — stunning color and more berry-forward flavor. Same quantities.
Can I make it without butter?
Refined coconut oil works as a dairy-free substitute at the same quantity.
Is orange curd the same as marmalade?
No — curd is egg and butter based (custard-like). Marmalade is a fruit preserve with pectin.
Can I use this for tarts?
Yes — fill baked tart shells, refrigerate 2 hours. Top with berries or whipped cream.
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