Orange Curd is a smooth, velvety spread or filling packed with zesty, citrusy goodness made with just a few simple ingredients! You will want to spread this on everything or enjoy it straight out of the jar! Once you get a taste of this, you will want to try my Homemade Lemon Curd, too!

Jar of Orange Curd on a wooden table surrounded by fresh cut oranges.
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Ingredients & Substitutions

  • Oranges: I used 2 oranges for the zest and freshly squeezed orange juice. Zest the oranges before cutting them in half to squeeze out the juice. If your only option is bottled juice, that would also work.
  • Butter: Using unsalted butter is important in this recipe; you don’t want any added saltiness to overshadow the bright, citrusy flavors of the curd!
  • Sugar: Granulated sugar balances out the tartness of the oranges, giving the curd some sweetness. Caster sugar or superfine sugar could also be used.
  • Eggs: Eggs provide structure and act as a thickening agent for the curd. Add each egg one at a time to make sure each gets evenly distributed.
  • Lemon Juice: Yes, this is orange curd. But, adding a little bit of lemon juice adds even more citrusy flavor with a subtle tanginess.
Jar of Orange Curd on a wooden table surrounded by fresh cut oranges.

How To Use Orange Curd

If you have any orange curd leftover after enjoying it by the spoonful😜, there are many delicious ways to use it! Here are some of my suggestions to try:

  • Spread it on toast, muffins, scones, pancakes, or waffles for a citrusy twist to your breakfast or brunch!
  • Use it as a filling for cakes, cupcakes, pastries, or crepes.
  • Spoon it as a topping over yogurt, ice cream, or oatmeal for a burst of citrus flavor. It also makes a delicious topping for cheesecakes.
  • Mix it into plain or vanilla-flavored yogurt, whipped cream, or frosting to add a pop of flavor. It can also be mixed into batters for cakes, muffins, or quick breads for a citrusy twist.
  • Dip in fresh fruit, such as strawberries, pineapple, or apple slices, for a refreshing treat
  • Layer it in trifles, parfaits, or dessert cups, alternating with whipped cream, cake, or cookie crumbs for a decadent and flavorful dessert.

Let me know the creative ways you have used this orange curd!

How To Store Orange Curd

To store orange curd, transfer it to a clean, airtight container or jar with a tight-fitting lid. Keep it in the refrigerator for 1-2 weeks. Check for any signs of spoilage, such as off smells or mold, before using. If freezing the curd, it will last up to 2-3 months, but freezing it could affect the texture. When ready to use, let it thaw in the refrigerator overnight, then give it a good stir.

Jar of Orange Curd on a wooden table surrounded by fresh cut oranges.
4 from 1 vote

Orange Curd

Prep Time 10 minutes
Cook Time 14 minutes
Chilling Time 2 hours
Total Time 2 hours 24 minutes
Orange Curd is a smooth, velvety spread or filling packed with zesty, citrusy goodness made with just a few simple ingredients! You will want to spread this on everything or enjoy it by the spoonful straight out of the jar!


  • 2 medium oranges
  • ¼ cup (½ stick / 57 g) unsalted butter, room temperature
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon lemon juice


  • Grate oranges to get 1 tablespoon of zest.
  • After zesting, cut the oranges in half and squeeze out the juice into a measuring cup. You should have about ½ cup of orange juice. Set aside.
  • In the bowl of a stand mixer with the paddle attachment (or using a hand-held mixer), beat the butter and sugar together at medium speed until well blended, about 2 minutes.
  • Add the eggs one at a time, beating each egg until fully blended before adding the next.
  • Gradually add the orange juice and lemon juice to the butter mixture, beating at low speed just until blended.
  • Add orange zest. Stir until combined. The mixture might look curdled at this point, but that is okay!
  • Transfer the mixture to a small heavy-bottomed stainless steel saucepan.
  • Cook over medium heat, whisking constantly, for 14 to 16 minutes, or until the mixture thickens and reaches a temperature of about 170°F (77°C). Do not let it boil.
  • Transfer the cooked curd to a heat-safe bowl.
  • While the curd is still warm, set a piece of plastic wrap directly on top of it to prevent a film from forming on the surface.
  • Chill the orange curd in the refrigerator for at least 2 hours, or until firm.
  • Store the orange curd in an airtight container in the refrigerator for up to 2 weeks.

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What the Test Kitchen had to say about this recipe:


The orange curd is a burst of citrusy goodness! The balance of sweet and tangy flavors is just perfect. It's so versatile and can be used in so many ways. Definitely a keeper!


A spoonful of this citrusy curd will brighten you day, that's for sure! It's like a burst of sunshine in every bite! (I know, that is a little corny), but it's really refreshing!


I can't wait to spread a little bit on a piece of toast.


It is sweet and tangy!


The smooth texture and bright flavor make this a delightful addition to breakfast or dessert. It's so easy to make and adds a refreshing citrusy kick to any dish.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Maybe my oranges were too old in regards to the oil in the skin. But I zested the two oranges and it was not enough for my taste buds. So I ended up zesting two more in an addition to its juices. I then embellished and added a few things that weren’t in the recipe just for my personal taste. Two drops of vanilla and a good handful of my very well aged dried Mandarin orange peel. Kind of gave it more of darker, richer, mature taste, I guess you’d call it. Lol. Regardless it’s delicious. Oh! … One more thing that should be in the recipe. You really need to strain this before you put it in your container, that goes in the fridge. Cheers!

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