I love curd, even though the name doesn’t sound appealing… the delicious creamy texture will have you eating it by the spoonfuls straight out of the jar!
Making curd is a great way to use up lots of eggs and enjoy a protein-rich dessert. It is so simple to make and only requires a handful of ingredients… eggs, honey, zest, butter (or coconut oil) and orange juice.
You can even try different fruit juices… I hope to try mango and passionfruit soon. I’m sure they will be so good!
I love that I don’t have to spend a lot of money & time to create this nourishing treat and you can use it to dress up just about anything… layer cakes, cookies, tarts and more.
My two favorite ways to enjoy this yummy curd is over ice cream (of course!) and spread over a crust to make bars.
Simple, yet fancy!
Honey-sweetened Orange Curd (with dairy-free option)
3 large eggs or 6 egg yolks
1/4 – 1/3 cup honey
fresh zest of one orange
6 Tbsp butter (or coconut oil for a dairy-free option)
½ cup orange juice
In a medium saucepan, whisk together eggs, honey & zest until smooth.
Add in butter (or coconut oil) and orange juice. Cook over medium heat and whisk until smooth.
Continue to cook & whisk until the mixture thickens and you start to see bubbles popping on the surface.
Remove from heat and pour into a fine sieve set over a bowl. Gently stir the curd through the sieve.
Cover the bowl and store in the fridge for several hours to thicken. Should keep for about one week in the fridge.
Make the Orange Curd Bars or top it over some homemade ice cream!
Make the Orange Curd Bars or top it over some homemade ice cream!
I was just looking on the internet for a recipe for Lemon curd we were just given 3 case of Lemons (very hard to come by here in my neck of the world)
Michelle- just replace the orange juice and zest with the lemons!! Have fun… SO good!
Mare, this looks so yummy. I’ve made lemon curd many times, but never orange curd. I’m going to make this in a chocolate tart… how yummy would that be?!
I love this stuff! I have a post ready to share with a recipe for making curd bars/tart… a chocolate tart sounds fantastic!
This looks delicious! I just pinned it 🙂
Thank you Kelly!
Thank you so much for sharing this! It was one of those “duh!” moments for me – wondering how in the world I never thought of switching up the lemon for other fruit. I will definitely try this since we have both lemon and sour oranges on our property.
Enjoy!!
I have been eyeing this for some time and its currently 2am here… but I am up and making it because I just couldnt wait any longer! 😀 I am so excited to taste this and feed it to the kids in the morning (later morning) Thank you for your recipes! I love your blog 🙂
Wow, hope your kids really enjoyed it!! It is a pleasure to share my recipes and blog 🙂
Hi! I have made many types of curd before. I have made…orange curd, orange-vanilla curd (tastes like a 50/50 ice cream bar), lemon curd, plum curd, strawberry curd, and strawberry-orange curd. All of them are yummy!!! I think I am going to make a peach curd very soon. I’m hungry now! You can make curds with anything. I love it.
Yes, gotta love curd… everything you shared sound awesome! Especially the orange-vanilla one 🙂 Thank you!
Going to layer this in a chocolate cake iced with avocado chocolate frosting. I’ve made lemon, lime, strawberry, blueberry, blackberry and combinations of lemon or lime with various berry curds before. We always have eggs to use up around here.
Oh yum, that sounds good!! I really want to try strawberry and blackberry soon. Whenever I have extra eggs… I whip up curd with whatever fruit I have in hand. You gotta love how yummy and easy it is to make!
I don’t have a fine sieve. Would cheesecloth work?
The curd is too thick for a cheesecloth.
This looks amazing! I have never made anything like this before, so I’m pretty excited. Is there a way to can it so it will last longer than 1 week?
Hi Amy, I’m sure you can can the curd. I’ve seen lemon curd on the shelves in the grocery stores. I’m not a canning expert, so you’ll need to do research! Let me know if it works out!
You should never let curd simmer as the eggs will curdle which is the reason you have to strain it . If you do the whole process over a water bath the eggs will not curdle. You have to stir the egg/fat/honey/orange mixture until it thickens and coats the back of the spoon you are stirring it with.
Greetings from
Christel
Thank you for sharing that! I will for sure try your method as it makes sense!
I keep my curd ( lemon but would work with any) in the freezer for up to a year with no problems. Great if you are not into eating it fast but have made a large quantity. The other thing is i found it bet to make it a batch at a time and not double or treble the recipe to get more made faster.
Thank you for sharing Karen!
I often make lemon curd and so gave this a try. I thought it was a little bland and ending up adding it back to pan and adding a bit of lemon juice and a couple tabalspoons of sugar. I have made several recipes with the same oranges and they came out great and tasting orangy.
If you cook the egg whites in the curd – without the tempering process- you will have to put it all through a sieve to get out the cooked egg whites! A more efficent way is to instead temper the eggs.
Hi Jeana, I’m sorry it was a little bland. It could be the type of oranges you used because the oranges we had, at the time, were very tart oranges with a strong flavor. They were excellent for cooking because the flavor held up through heat. I also know oranges change in taste over the course of the season. At least you were able to save it with a little lemon juice and sugar!
Thank you for the tip!