This deliciously luscious easy orange curd filling recipe is effortlessly crafted from just 5 simple ingredients. It’s the ideal filling for your thumbprint cookies! Also great for morning delights or a few favorite baked nibbles! Try dipping the orange curd over these homemade French shortbread cookies or use in my favorite small batch thumbprint cookies. Move over lemon curd!
Click the recipe link above to go straight to the recipe card which includes ingredients, instructions and notes. Scroll through the post for helpful tips and step by step instructions with photos.
- FLAVOR – Mirroring the sweetness of traditional jams or preserves, its richness is amplified by butter and egg yolks, making it a luxurious cookie filling.
- VERSATILE – Its tangy-sweet profile can elevate cookies, tarts, and scones, serve as a spread for toast, swirl into yogurt, dollop on cheesecake, or enhance other desserts. A burst of citrus flavor!
- INEXPENSIVE – uses basic ingredients you probably already have in your kitchen.
Recipe Ingredients
Recipe Instructions
Step One: Separate the egg yolks from the whites. You can save the egg whites for another project.
Step Two: In a medium bowl, whisk together the egg yolks and the sugar until smooth.
Step Three: Combine the juices, orange zest, and butter in a medium saucepan over low heat until the butter is just melted.
Step Four: Remove the pan from the heat and whisk the egg mixture into the citrus mixture.
Step Five: Return to heat and increase to medium-low. Cook, stirring regularly, until mixture begins to thicken, about 5 minutes.
Step Six: Once it starts to thicken, start stirring consistently until the mixture is thick and coats the back of the spatula for about 7-10 minutes.
Step Seven: Remove from the heat and strain through a fine mesh sieve.
Step Eight: Transfer to a jar and store in the fridge until ready to use.
How do I prevent my orange curd from curdling or becoming grainy?
Ensure constant stirring, especially after adding eggs. Cook on low to medium-low heat and consider using a double boiler for gentle, indirect heat. Strain the curd through a fine-mesh sieve post-cooking to catch any coagulated bits.
Can I use other citrus fruits in place of oranges in the recipe?
Absolutely! Lemon, lime, grapefruit, or a combination of citrus fruits can be substituted. Just adjust the sugar as needed, depending on the sourness or sweetness of the chosen fruit.
How long can homemade orange curd be stored, and how should I store it?
Store orange curd in an airtight container in the refrigerator for up to 1 week. For a longer shelf life, consider canning or freezing.
Orange Curd Filling
Ingredients
- 5 egg yolks
- ½ cup unsalted butter
- 1 tablespoon orange zest 1-2 medium oranges
- ⅔ cup granulated sugar
- ⅓ cup fresh orange juice
- 3 tablespoons fresh lemon juice
Instructions
- Separate the egg yolks from the whites. Save the whites for another project.
- In a medium bowl, whisk together the egg yolks and the sugar until smooth.5 egg yolks, ⅔ cup granulated sugar
- Combine the juices, orange zest, and butter in a medium saucepan over low heat until the butter is just melted.1 tablespoon orange zest, ⅓ cup fresh orange juice, 3 tablespoons fresh lemon juice, ½ cup unsalted butter
- Remove the pan from the heat and whisk the egg mixture into the citrus mixture.
- Return to heat and increase to medium-low.
- Cook, stirring regularly, until mixture begins to thicken, about 5 minutes.
- Start stirring consistently until the mixture is thick and coats the back of the spatula about 7-10 minutes.
- Remove from the heat and strain through a fine mesh sieve.
- Transfer to a jar and store in the fridge until ready to use. Keeps for up to 2 weeks.
Notes
- Strain the Mixture: After cooking, strain the curd through a fine-mesh sieve to remove any coagulated egg bits and orange zest.
- Constant Stirring: Always stir continuously, especially once the eggs are added, to prevent them from scrambling.
- Low and Slow: Cook the mixture over low to medium-low heat to ensure that the eggs don’t curdle.
