Orange Curd

8 Jun

This is a lovely light curd, not your usual curd but brilliant to use for icings and cake fillings! Normally you will find lemon curd which is so nice, but I wanted to make something different 😉


1 Zested and juiced orange
1 Small lemon
4 Whole eggs
40g Egg yolk
175g Butter
220g Caster sugar
3tbsp Cornflour

Estimated time: 40 minutes


This is a bit time consuming, but so easy!! Literally weigh all of your ingredients into a plastic bowl apart from your egg and egg yolk. Make sure you zest the orange first or this will become very hard to do, once zested juice the orange and add to the mix followed by the lemon juice.


Once the juices have been added you can add your eggs and yolks, this needs to be done after the liquid is added or the sugar will start to cook the eggs leaving you with hard stringy cooked bits of egg…gross!

Fill a saucepan with boiling water (only a few inches needed) and place the bowl on top creating your own Bain Marie! Gently heat the mix until all of the butter has melted, this may take a while as you don’t want to over heat it and risk scrambling the eggs.


When the butter is melted and everything mixed together you can think about the Cornflour. I know that this isn’t a usual addition to curd but where we are making orange curd you need something to help it thicken. Normally in lemon curd the natural pectin helps to thicken and set the curd, oranges on the other hand do not contain as much as lemons. If you are lucky enough to have pectin sachets at home I would use that instead and follow those instructions!


With the Cornflour add enough water to make a paste before stirring it into the curd mix. Keep whisking the mix while bringing it to the boil, as it heats it will start to thicken, although once the mix has come to the boil it won’t thicken anymore. If you want you can add the orange and lemon halves to help add even more flavour to the mix.


Once the mix has come to the boil, or is as thick as you want it to be then take it off the heat and pass it through a sieve into another bowl to cool, this stops any pips from being in the mix. Allow this to cool before storing in the fridge with cling film covering it, if you place the cling film actually touching the surface of the curd it will help it last longer and prevent it going mouldy.


This curd is so tasty and different, it is brilliant for puddings, on toast or in cakes! It really goes with the summer months as a nice treat, you can even try using it in meat dishes when you want a sweet sauce!! Hope you enjoy this guys!! 🙂


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