Delish Orange Curd Recipe

I’m calling it orange curd because “luxurious spoonable sunshine that will make toast jealous” sounded too long for a recipe card. It’s tangy, buttery, and sharp enough to wake up your taste buds without needing coffee — though pairing it with coffee is a moral victory. This Delish Orange Curd Recipe is basically marmalade’s more confident cousin: smoother, silkier, and ready to be the star of tarts, toast, yogurt jars, and the lid of your emotional support scone. Try it because it’s fast, unfussy, and impresses people who assume you have your life together. Spoiler: I definitely do not.

Once, I made a double batch for a brunch and told my husband to “just stir every now and then.” Translation: he stirred once, took a phone call, and invented orange curd fondue on the stovetop. We scooped it out with a spatula, ate it with spoons like animals, and then I lectured him for 12 minutes about watchful stirring while secretly grateful for the impromptu dessert. Also, our kid decided to “help” by taste-testing from the bowl and then informed every guest we had too much sugar. Family cooking = chaos, but delicious chaos.

Time-Saving Hacks

– Use store-bought orange juice concentrate in a pinch. I judge myself, then I heat it up and eat it. Works.
– Shortcuts that work but feel a little wrong: swap half the butter for cream cheese if you want it extra spreadable — kitchen sins, forgiven.
– Hacks to avoid dishes (because who washes those?): cook in the pan you’ll serve from if it’s oven-proof. Fewer pans = less denial.
– The sneaky tricks you actually use when rushing: temper the eggs by adding a little hot liquid at a time so you don’t get scrambled-egg curd. That’s an actual nightmare.

Serving Ideas

– Dollop on warm toast or English muffins and pretend you meal-prepped like a responsible adult.
– Use as a tart filling with a quick pre-made crust if you’re running late for the neighbor’s brunch. No one will know.
– Swirl into plain Greek yogurt for breakfast that says “I have my life together” while whispering “I woke up five minutes ago.”
– Serve with wine if the kids drove you nuts — a small glass pairs nicely with a large spoonful of self-care.
– Honest note: sometimes I just eat it with a spoon and call it dinner. Don’t @ me.

What to Serve It With

– Toast, scones, pancakes, crepes, or the occasional spoon straight from the jar.
– Cheese boards — sharp cheddar and orange curd are a surprisingly tragicomic match. Yes, cheese with jam is a thing; yes, I’m judging you if you haven’t tried it.
– Dolloped over vanilla ice cream because hot summer nights need bright citrus therapy.
– As a layer in cakes or between cookies if you want to feel fancy without actually doing the hard decorating work.

✔Tips & Mistakes

Don’t do this: walk away while it simmers. That’s how you get curd that thinks it’s scrambled eggs.
Do this: keep the heat medium-low and stir constantly once it starts to thicken. Patience is boring but necessary.
Oops fix: If it separates, whisk vigorously off the heat and add a tablespoon of cold butter — it’ll come back like a caffeinated miracle.
Pan size: Yes, this pan is too small. No, I won’t wash fewer dishes. Use a wider pan so it cooks evenly and you don’t reenact my husband’s “fondue” phase.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep it in a clean jar with a tight lid — lasts about 1–2 weeks if you didn’t eat half immediately.
– Freeze in ice cube trays for single-serve doses of citrus joy. Defrost in the fridge overnight or microwave like a person who trusts modern technology.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it with blood oranges for dramatic color and slightly more attitude.
– Add a splash of Grand Marnier for grown-up vibes or a pinch of vanilla if you’re trying to be subtle.
– Use less sugar if you’re anti-sweetness or have a health kick. Or use more sugar and be happy; I won’t stop you.

Delish Orange Curd Recipe

This zesty and creamy orange curd is perfect for spreading on toast or as a filling for desserts.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup fresh orange juice preferably from ripe oranges
• ▢ 0.5 cup granulated sugar
• ▢ 3 large eggs beaten
• ▢ 0.25 cup unsalted butter cubed

Instructions

Preparation Steps

• In a medium saucepan, whisk together the orange juice, sugar, and eggs until combined.
• Heat the mixture over medium heat, stirring constantly until it thickens and coats the back of a spoon.
• Remove from heat, stir in the butter until melted and smooth.
• Pour the curd into sterilized jars and let it cool before refrigerating.

Notes

This curd can be stored in the refrigerator for up to 2 weeks.