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Homemade Orange Curd Recipe

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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.

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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.

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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.
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Homemade Orange Curd Recipe
Prep Time
2 mins
Cook Time
10 mins
Total Time
12 mins
 
Course: Dessert
Servings: 1 cup
Author: Paula at CallMePMc.com
Ingredients
For the curd
  • 2/3 cup sugar
  • 1 and 1/2 tablespoons butter melted
  • 2 teaspoons orange zest
  • 2 tablespoons fresh orange juice
  • 1 large egg lightly beaten
Instructions
For the curd
  1. Stir together all the ingredients in a small, heavy saucepan. 
  2. 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.)
  3. 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.
  4. Use immediately or store in a clean jar with lid and refrigerate up to one week.
Recipe Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.

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Paula

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