I have previously shared my recipe for easy lemon curd, which you guys love a lot. This time I am sharing my recipe for homemade orange curd which will come in handy for all Christmas baking in the coming weeks. I am going to add it to many gingerbread desserts. I think that orange and gingerbread are the best friends in the baking world! What do you think?
How to make homemade orange curd
This recipe is perfect for beginners. No complicated skills are required to make homemade orange curd.
TIPS:
- Keep stirring orange curd constantly until it is ready, it has a tendency to burn.
- Let orange curd cool down completely before transferring to a jar. If you add hot curd to a jar, there will be a condensation and it will affect the consistency of curd.
- If you want your curd to be smooth you can strain it through a sieve. Personally, I never do it as I do not mind a little bit of orange zest.
This homemade orange curd is sooo easy and quick to make. I have to warn you though, it disappears fast as well 🙂
What does homemade orange curd taste like?
The consistency is nearly smooth as you can feel tiny bits of orange zest on your tongue. When it comes to flavor, it is a little bit tangy but not too much and you can definitely taste orange. But I have to warn you, if you are looking for a big bold orange kick, you will not find it here. The orange aroma is rather mild.
How to serve orange curd
You can use orange curd in multiple ways:
- You can use it as a filling in cakes, cupcakes, cookies, macarons etc.
- You can swirl in this curd in vanilla ice cream, it tastes absolutely phenomenal
- I love using orange curd in filling for homemade cream horn cookies or cannoli cookies
- This orange curd pipes really well, therefore it can be used for decorating your beautiful desserts as well
- My husband loved toast with butter and a thick layer of curd on top. It tastes divine.
- How about making gingerbread pancakes and spoon a dollop of orange curd on top – delish!
There is more different option on how to use homemade orange curd, if you have any interesting ideas, please let me know if the comment section below.
How to store orange curd
Store orange curd in a fridge for up to a week. I would recommend storing it in a glass jar with a lid or in an air-tight container. I also had success with freezing curd. The consistency was not affected. Store it in a freezer for up to 3 months in an-air tight container. In order to defrost curd, take it out of the freezer and leave it at room temperature for at least an hour.
If you are looking for more desserts with orange, I can recommend you the following:
Eggless ricotta cannoli cookies
You can find more recipes with orange on my blog here
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Homemade orange curd
This recipe for orange curd is very easy and fast to make. Curd tastes great and you can add it to any dessert you wish.
Ingredients
Instructions
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Please read recipe post as well. It includes storage direction and other useful information.Â
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
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Wash oranges making sure that there no waxy residue. Dry them and set aside.
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In a small bowl add sugar and zest from your oranges. Rub it together so the sugar is infused with orange aroma. This step will help to strengthen the flavor.Â
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In a medium pot, add all ingredients together (apart from butter) and whisk until fully combined.
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Turn the gas on and cook the ingredients slowly on a small flame.
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Keep mixing the ingredients constantly until the curd starts to thicken. It will take about 5-8 minutes. Please do not overcook the curd as it burns easily.
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Remove the pot from the heat and add butter. Keep stirring until butter melts and your curd becomes thick and shiny
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Let the curd cool down and transfer it to a jar.
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This recipe makes about 300 grams. 1 cup US plus 1/2 cup US approx.