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Homemade Orange Curd Recipe

Apr.posted by Paula 3 Comments

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Homemade Orange Curd Recipe is the most amazing orange curd you’ll ever eat! It’s smooth, creamy, tart, and sweet. With just five ingredients, this sauce is a great way to brighten your favorite ice cream, pies, cakes, cheesecakes, pancakes, and biscuits.

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Scratch-made Orange Zest Pound Cake with Orange Curd is buttery and soft with a light citrus flavor. The Orange Curd is luscious, sweet, slightly tart, and adds just enough zing to the cake. This recipe combo is dessert heaven.

Freshly squeezed orange juice gives this sauce a bright, fresh flavor.

You may also enjoy my Lemon Sauce.

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Homemade Orange Curd Recipe

You’re probably familiar with lemon curd, but did you know you can turn any citrus whether it’s lemons, oranges, limes, and even grapefruits into a curd. It’s a simple process. The recipe below will work for any citrus fruit.

This simple recipe doesn’t have many ingredients but it sure makes a big impact on cakes, ice cream, pancakes, muffins, and waffles. In fact, it will boost the flavor of anything you serve it on.

Scratch-made Orange Zest Pound Cake with Orange Curd is buttery and soft with a light citrus flavor. The Orange Curd is luscious, sweet, slightly tart, and adds just enough zing to the cake. This recipe combo is dessert heaven.

Homemade Orange Curd Recipe

Homemade Orange Curd is so easy and bright. Great on ice cream, cake, cheesecake, pancakes, and more.
Author: Paula
5 from 2 votes
Print Pin Rate

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Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 1 cup

Ingredients

  • ⅔ cup sugar
  • 1 and ½ tablespoons butter melted
  • 2 teaspoons orange zest
  • 2 tablespoons orange juice fresh
  • 1 large egg lightly beaten

Instructions

  • Stir together all the ingredients in a small, heavy saucepan. 
  • Cook over low heat, stirring constantly for 10 to 12 minutes or until the mixture thickens slightly. (The orange curd will be ready when it begins to form bubbles around the edge of the pan and coats the back of a spoon.)
  • You may strain the sauce to remove the zest and any pieces of cooked egg. Or, if you prefer a chunkier texture left the zest in the curd.
  • Use immediately or store in a clean jar with lid and refrigerate up to one week.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. 

Nutrition

Calories: 605kcal | Carbohydrates: 138g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 166mg | Sodium: 71mg | Potassium: 129mg | Fiber: 1g | Sugar: 136g | Vitamin A: 306IU | Vitamin C: 22mg | Calcium: 25mg | Iron: 1mg
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As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

Paula
« Spinach Goat Cheese Strata
Scratch-made Orange Zest Pound Cake with Orange Curd »

Comments

  1. Kayleigh | Whisks & Wooden Spoons says

    05.09.17 at 7:18 pm

    5 stars
    Yum. Why are citrus curds SO good?!

    Reply
  2. Hala says

    05.01.17 at 5:45 am

    Hello. 2 tbsp of fresh orange jus only? I think it should be more

    Reply
    • Paula says

      05.01.17 at 6:48 am

      2 tablespoons orange juice is correct

      Reply

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!




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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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