Luscious, thick and bright orange like the sun, and bursting with fresh orange and citrus flavor, our Homemade Orange Citrus Curd is made with a reduction of fresh squeezed orange and tangelo juices for maximum flavor along with ample fresh lemon juice to add enough acidity to create the perfect curd as well as fresh orange zest and orange liqueur for added orange flavor. Using the best foolproof techniques, the result is a creamy-smooth citrus curd due to the use of both egg yolks and butter. Ideal for gift giving as well as everyday, holiday and special occasion desserts. Just as with our popular Homemade Lemon Curd, our Homemade Orange Citrus Curd is like summer sunshine on a spoon!
Homemade Orange Citrus Curd:
An Indispensable Fruit Curd
My sweet friends, today I am happy to share a very special citrus curd recipe with you—my recipe for Homemade Orange Citrus Curd. This recipe has been a long awaited one as I have been asked for it numerous times—especially since I had referenced it in a post and the beautiful image is taking up residence at the top of my homepage. As soon as I photographed this special citrus curd inside my favorite Weck® tulip jar, along with lovely fresh citrus with leaves intact surrounding it, I knew I had found my main image to best represent my overall all-natural and pure baking brand as a food blogger. Anyway, I am confident you’re gonna love this recipe!
The secrets to this wonderful Homemade Orange Citrus Curd are the blending of both freshly squeezed orange and tangelo (or honeybell) juices and then creating a reduction as well as adding an ample amount of freshly squeezed lemon juice—to provide not only added citrus flavor and tartness, but the necessary amount of acidity to create the reaction we all love and know as curd. For the enhanced orange color, I went with TruColor™ all-natural orange powdered food coloring dissolved in a bit of Cointreau® orange liqueur. The end result was the very best orange curd I had ever made.
Not only can this exceptional Homemade Orange Citrus Curd be used in dessert making, I am known to whip up buttercream frostings with citrus curd such as with my recipes for Lemon Cream Cheese Buttercream and Orange Cream Cheese Buttercream. Of course, this recipe employs the very same techniques as my popular recipe for Homemade Lemon Curd. Easy peasy and foolproof. What’s not to love?
Here are some ways to enjoy homemade citrus or fruit curd:
6 Ways As a Condiment for Breakfast
- Spread on Bagels, English Muffins or Toast with Jam and Cream Cheese
- Spread on Biscuits, Muffins, Scones or Rolls
- Spread on Graham Crackers with Cream Cheese
- Swirl into Yogurt with Granola and Berries or Dried Fruit
- Topping for French Toast, Pancakes or Waffles
- Topping for Oatmeal or Porridge
A Baker’s Dozen List For Use In Baking & Dessert Making
- Filling for Baked Doughnuts and Cupcakes
- Filling for Cake Layers and Crepes
- Filling for Cookies, Thumbprint Cookies and Waffle Cookies
- Filling for Macarons and Shortbread
- Filling for Mini Meringues and Pavlova
- Filling for Pies and Tarts or Mini Phyllo Tarts
- Filling for Profiteroles and Puff Pastries
- Filling for Sweet Rolls
- Layered Filling in Parfaits and Trifles or Napoleons
- Served with Fresh Fruit and Whipped Coconut or Dairy Cream
- Swirled into Batter for Cheesecakes and Coffee Cakes
- Topping for Ice Cream and Frozen Yogurt Sundaes
- Topping for Summer Berry Shortcakes or Winter Holiday Gingerbread
To recap, what makes our recipe for Homemade Orange Citrus Curd wicked good?
Our Homemade Orange Citrus Curd melts in your mouth. It is creamy and velvety smooth due to the addition of butter yet bursting with orange citrus flavor. In addition to incorporating the best foolproof methods and ideal ingredient ratios, our recipe provides plenty of tips making it easy to prepare. This sumptuous citrus curd makes a fabulous and thoughtful gift from the kitchen as well. The applications for it are truly endless. If you could taste summer sunshine on a spoon, our Homemade Orange Citrus Curd would be it!
For the orange and citrus lovers in your life, whip up a batch soon. You will be so glad you did! That’s a promise.
Below are Pinterest-friendly sized images to pin at Pinterest!
Luscious, creamy and smooth, bright sunny orange and bursting with fresh orange citrus flavor, our Homemade Orange Citrus Curd is made using foolproof techniques. Perfect for gift-giving as well as everyday, holiday and special occasion desserts. It’s like sunshine on a spoon!
- 1 cup (240 ml) freshly squeezed and strained orange juice, about 3 medium navel oranges
- 1 cup (240 ml) freshly squeezed and strained tangelo juice, about 6 medium to 3 large tangelos (also known as honeybells)
- ¼ cup (60 ml) freshly squeezed and strained lemon juice, about 1 to 2 medium to large lemons
- 8 to 10 large egg yolks (mine weighed 150 g w/o shells), depending on size
- 1¼ cup (250 g) granulated cane sugar
- Pinch of fine-grain sea salt
- 2 tablespoons (12 g) freshly grated orange zest
- 6 tablespoons (about 85 g) chilled unsalted butter, cut into pats
- 1 tablespoon (15 ml) orange liqueur, optional
- ¼ to ½ teaspoon (about .57 g to 1.13 g) natural dry orange food coloring, optional
In a medium saucepan, bring orange and tangelo juices to a full boil over high heat. Reduce heat to medium and simmer, uncovered and swirling the pan frequently, until the citrus juices reduce to ¾ cup (180 ml), about 20 minutes.
Remove from heat and stir in ¼ cup (60 ml) lemon juice to make 1 full cup (240 ml) of citrus juice. Set aside to cool.
Add an inch (2.5 cm) or so of water to a medium, heavy nonreactive (non-corrodible) saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium-high heat. Meanwhile, in a medium sized metal bowl (or separate glass bowl) or top pan (insert) of a double boiler set, beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. (Mixture will be very thick at first, just keep at it.) Add combined citrus juices and salt, whisk until smooth. If mixed in separate glass bowl, scrape and pour into top pan of double boiler set.
Once the water reaches a simmer, reduce heat to low and place bowl over saucepan or top pan (insert) into bottom of double boiler. Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 22 minutes. The mixture will change from translucent to an opaque light orange color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.
Remove promptly from heat and immediately whisk in orange zest to release oils. Add butter gradually, one piece at a time, whisking well to combine. Allow each addition of the butter to melt completely before adding more. If straining (this is optional to strain lemon zest and any coagulated egg) for a smooth curd, strain at once into a medium bowl and press strainer with the back of a spoon or rubber spatula until only the coarse residue remains. Discard residue.
If desired, dissolve natural dry orange food coloring in orange liqueur and stir into warm curd until evenly distributed and desired orange color is reached.
Allow curd to cool; cover by placing a layer of plastic food wrap or wax paper (cut to fit) directly on top of the surface of the curd. The curd will continue to thicken further upon resting and chilling. Transfer to airtight container and refrigerate.
Yield: Makes 2½ cups; about 612 g or 245 g per cup.
Before juicing lemons, heat fruit for 10 seconds in microwave oven on high power. Roll between hands or on work surface, pressing lightly on the fruit. This will release a significant greater amount of juice.
To prevent curdling, be sure to blend the sugar well with the yolks before adding the citrus juices. Use a double boiler (or a metal bowl placed over saucepan) with an inch or so of water in bottom pan or heavy nonreactive (non-aluminum) saucepan that conducts heat evenly.
Do not allow the curd mixture to boil. Remove immediately from heat once curd is thickened and, if straining (this is optional to strain the citrus zest), strain at once as the residual heat will continue to cook the curd.
If you have an accurate candy thermometer, check the temperature of the cooked curd. It should be 170ºF (about 77ºC). Store curd covered tightly in refrigerator. It will keep for 1 to 2 weeks.
Warning: The reason why a nonreactive (non-aluminum) saucepan should be used is because aluminum will react with the yolks and turn them a chartreuse (green) color.
To Freeze Homemade Orange Citrus Curd: Homemade Orange Citrus Curd freezes extremely well when very tightly sealed and will last for several months in the freezer. Since it does not freeze into a solid state, it can actually be spooned out as to the amount needed for dessert making which is great when preparing small desserts, single-serving desserts or filling a small batch of cookies. If freezing an entire batch of Homemade Orange Citrus Curd to thaw later, simply thaw the frozen curd while tightly sealed in the refrigerator overnight. The next morning, the curd will be ready to use in recipes. Homemade Orange Citrus Curd will only last 1 week after freezing and thawing.
Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.
For this recipe, we recommend organic oranges, tangelos (or honeybells) and lemons as well as eggs, grass-fed butter and granulated cane sugar. In addition, we recommend TruColor™ Natural Gel Paste Powder Food Coloring (natural dry orange food coloring) and either Cointreau® or Grand Marnier® orange liqueur.
Recipe Adapted From: Wicked Good Kitchen’s Homemade Lemon Curd recipe.
Original Recipe Source: WickedGoodKitchen.com
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