Orange Curd

It's citrus season, and homemade Orange Curd is the perfect way to showcase fresh oranges as a breakfast spread! All you need are a handful of ingredients to make this luscious, creamy curd recipe that showcases the natural sweetness of the oranges.

Prep Time 10

Cook Time 15

Total Time 25

Servings (2T) servings

Calories 184kcal

Ingredients

6 tablespoons unsalted butter softened
½ cup granulated sugar
6 egg yolks
⅔ cup orange juice (freshly-squeezed, if possible)
Zest of one orange

Instructions

Mise en place. Set the butter out to soften on the countertop. Zest the orange, then juice it. (Measure that out and juice another if you need more juice.) Separate the egg yolks from the whites, and set those aside.
Measure the butter and sugar into a mixing bowl. Use a hand or stand mixer to cream them together. This will take 2-3 minutes.
Add the egg yolks one by one as the mixer runs. Blend together until all egg yolks are incorporated.
Add in the orange juice, and stir until smooth. Set aside.
Heat a large saucepan over low heat. Pour the orange curd mixture into the pot, stirring constantly and cooking until thickened. Do not bring to a boil — you want this to simmer and thicken.
Remove the saucepan from the heat when the mixture has thickened, and stir in the orange zest. Add a pinch of salt here, too.
Transfer the curd to a bowl or a mason jar, and store in the refrigerator for up to a week.
Enjoy spread on biscuits, English muffins or muffins for breakfast or brunch.

Notes

This recipe makes about a pint of curd.

Nutrition