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!

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.

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.

• 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 Paste – Vanilla 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.

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.

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.

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.

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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