Curds Frostings and Fillings Recipes

Orange Curd Recipe

An easy orange curd recipe featuring fresh orange zest and juice, plus a hint of vanilla bean paste. The best orange curd for filling thumbprint cookies!

A glass dish of orange curd and fresh orange slices

Why Make This Easy Orange Curd Recipe?

For this orange curd recipe, I drew inspiration from the Good Humor Creamsicle Bar, a classic childhood treat that I still, unapologetically, love as an adult.

Famous for its bright orange-flavored (and colored!) exterior and creamy vanilla ice cream interior, the Creamsicle always reminds me of lazy summer holidays and visits from the ice cream man. In the past, I’ve made other orange-and-cream recipes inspired by the Creamsicle, like my orange Creamsicle truffles and Creamsicle orange coffee.

This Creamsicle-inspired orange curd recipe couldn’t be easier to make. Comprised of granulated sugar, eggs, butter, and the zest and juice of a fresh navel orange, plus a hint of vanilla bean paste, it really does remind me of the popsicle. Use this homemade orange vanilla curd for cakes, tarts, thumbprint cookies, and more.

A spoon of homemade orange curd

Orange Curd Recipe Ingredients

To make this recipe, start by gathering the following ingredients:

  • Granulated Sugar – Granulated sugar (or caster sugar measured by weight) balances the acidity of the citrus, enhances flavor, and helps to form the thick, creamy texture.
  • Whole Eggs and Egg Yolks – You’ll need 2 eggs, plus 2 additional yolks, to make this orange curd. Save the leftover whites to make meringue cookies, Eton mess, French macarons, or a festive rainbow meringue wreath
  • Orange Zest – For flavor, you’ll need 1 tablespoon (about 7 grams) of fresh orange zest, zested on a Microplane.
ingredients for making orange curd
Orange curd ingredients
  • Orange Juice – After zesting, squeeze the same orange to produce fresh juice for the curd. I have not tested this recipe with a store-bought orange juice; freshly squeezed juice is best.
  • Unsalted Butter – Make sure the butter is very soft, allowing it to blend easily into the warm curd.
  • Vanilla Bean PasteVanilla bean paste gives the curd its “creamsicle” taste. You can substitute the scrapings of 1 vanilla pod instead, or omit the vanilla for a straightforward orange curd recipe.

A dish of homemade orange vanilla curd and a spoon

How to Use Homemade Orange Curd

I love homemade curds for their versatility. Some of my favorite things to do with this homemade orange curd include filling a batch of miniature tartlets; baking curd-filled puff pastry hand pies or turnovers; making thumbprint cookies; using it as a cupcake filling; or piping it into French macaron shells.

If I don’t have time to bake, I’ll spread it on homemade scones; layer it with fruit to make a parfait, or stir it into bowl of vanilla yogurt (or a yogurt smoothie) for a Creamsicle-inspired breakfast.

A plate of thumbprint cookies filled with orange curd

Notes on Tempering

Tempering (gradually combining hot and cold ingredients) plays an important role in making homemade citrus curds. (It’s also an important step in making custard-based ice creams, like my white chocolate and coconut ice cream recipe.) Add the hot orange juice too fast and you’ll make scrambled eggs, so it’s important to proceed slowly and carefully.

Some recipes include a straining step after cooking. If tempered properly, your curd should not be “eggy” and straining won’t be necessary. (I don’t strain my homemade curds). If you do find little bits of egg in your orange curd, simply pass it through a fine mesh strainer before chilling.

If you are new to making curds or tempering hot/cold liquids in general, reserve the orange zest and stir it into the curd just before refrigerating, rather than whisking it with the eggs and sugar. That way, you’ll avoid straining out the zest if you need to pass the curd through a fine mesh strainer.

tempering hot orange juice into egg mixture

Tips and Tricks for Making the Best Orange Curd

Before chilling, stretch a sheet of clingfilm/plastic wrap over the the bowl. Then, your fingertips to pat the plastic down so it touches the curd. This easy trick keeps homemade curd smooth and creamy, preventing a tough skin from forming on top of the mixture.

Before using the chilled curd, “knock back” the mixture with a wire whisk. To do this, remove the plastic and whisk briskly to remove any lumps or clumps. You can also knock back homemade curd with a hand mixer or stand mixer.

Three glass dishes of orange curd

Make-Ahead and Storage Suggestions

Store homemade orange curd in an airtight container in the refrigerator for up to 3 days. Do not freeze.

Other curd recipes you might enjoy:

Lime Curd Recipe
Lemon Curd Recipe

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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Orange Curd

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An easy orange curd recipe featuring fresh orange zest and juice, plus a hint of vanilla. The best orange curd for filling thumbprint cookies!

  • Author: becky
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 340 grams (about 1 1/3 cups) 1x
  • Category: Frostings and Fillings
  • Method: Stovetop

Ingredients

Scale

105 grams granulated sugar (1/2 cup)
115 grams eggs (about 2 medium eggs)
35 grams egg yolks (about 2 medium yolks)
7 grams orange zest (1 tablespoon, packed)
75 milliliters freshly squeezed orange juice (1/3 cup)
85 grams unsalted butter, softened (6 tablespoons)
1/2 teaspoon vanilla bean paste

Instructions

In a medium bowl, whisk granulated sugar, eggs, egg yolks, and orange zest.*

Orange curd recipe ingredients in a metal bowl

Orange curd ingredients whisked together in a bowl

In a medium saucepan, warm the orange juice until steaming. Do not boil.

orange juice in a saucepan

Temper the hot juice into the egg yolk mixture, adding a small amount at a time and whisking well after each addition, until all of the juice has been incorporated.

tempering hot orange juice into whisked eggs

Orange curd ingredients in a bowl with a whisk

Return mixture to saucepan and cook over medium heat. Bring to a low boil and continue cooking until thickened, about 4 minutes. While cooking, gently stir the curd continually with a whisk or rubber spatula.*

Orange curd in saucepan with whisk

Hand whisking orange curd with a wire whisk

Orange curd in saucepan with whisk

Remove from heat. Whisk in the butter and the vanilla bean paste. Continue whisking until smooth and creamy.

whisking vanilla and butter into orange curd

Orange curd in a saucepan with a whisk

Scoop curd into a clean bowl. Cover with clingfilm/plastic wrap, allowing the plastic to touch the top of the curd to prevent a tough skin from forming. Refrigerate until ready to use.

bowl of orange curd

Bowl of orange curd covered with clingfilm

Before serving, use a wire whisk to ‘knock back’ the curd, whisking for 1-2 minutes or until smooth and creamy.

Orange curd in a bowl

Store homemade orange curd in an airtight container in the refrigerator for up to 3 days.

A dish of orange curd

 

 

Notes

*If tempered properly, your curd should not be “eggy.” (I do not strain homemade curds). If you notice bits of egg in the cooked curd, pass it through a fine mesh strainer before chilling.

If you are new to making curds or tempering hot/cold liquids, reserve the orange zest and stir it into the curd just before refrigerating, rather than whisking it with the eggs and sugar. That way, you’ll avoid straining out the zest.

Did you make this recipe?

Leave a comment below or share a photo on Instagram and tag me @bastecutfold.

becky

Rebecca Frey is a freelance recipe developer, food writer, photographer, stylist, and pastry chef. She earned the Diplôme de Pâtisserie (French Pastry Techniques Diploma) from Le Cordon Bleu London in 2020 and an MSc in Culinary Innovation from Birkbeck, University of London in 2022, where she focused her dissertation research on Pennsylvania Dutch recipes. She also holds a Professional Chocolatier’s Certificate from Ecole Chocolat. Rebecca has developed recipes for websites including Serious Eats, The Spruce Eats, Wine Enthusiast, and others. Follow her on Instagram @bastecutfold.

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