Orange Curd

Total Time:
20 min
10 min
10 min

3 cups

  • 4 oranges, at room temperature
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, at room temperature
  • 4 extra-large eggs, at room temperature
  • 1/2 cup freshly squeezed orange juice
  • 1/8 teaspoon kosher salt
  • 16 long stem strawberries, for dipping
Watch how to make this recipe.
  • Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.

  • Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.

  • Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.

  • Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.

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3.5 16
Consistency of this curd was all wrong. Made it again using yolks only and it was great. item not reviewed by moderator and published
I just made a double batch even though it had mixed reviews. It was easy to make and after reading the reviews I decided that it was not thick enough so I added corn starch and wish I hadn't. What was on the candy thermometer before adding the corn starch was silky and smooth. Not sure if it made a difference or not. I used blood oranges and used a little red food coloring to brighten it up. Not sure about the taste but I keep going back for another lick. item not reviewed by moderator and published
I saw Ina make this on her episode about tea time and thought I just had to make it. It turned out quite delicious! Much like a sweet orange marmalade. I ended up using much of it on Tyler Florence's cheesecake recipe, substituting this for the blueberries. I like the bits of color added by the zest as is, so I just mixed the sugar and zest together by hand. I also used coconut oil rather than butter, so the consistency was a little grainy until the oil dissolved as I ate it (So use butter or something else that is soft at room temp!). I found trying to get it to thicken on low took much too long so, at 15-20 minutes in, I bumped up the heat and it thickened up nicely at about medium-low (4 stars is for the difficulty in getting it to thicken, it would have been 5 if the recipe would have worked as written... might be a difference in heat source thing). I found the flavor to be a nice hearty, but not overwhelming, orange flavor. Definitely going to make this again! item not reviewed by moderator and published
the recipe was tasty but even though I pulverized the orange peel to the point where I can hardly notice it mixed in with the sugar after the curd was cooked I could feel the little pieces of orange peel. my food processor is a Cuisinart 11 cups powerful enough to do the job. Ina please tell me what to do next time, thank you for all the valuable recipes I love to watch your show. grace from Miami. item not reviewed by moderator and published
Great recipe! It was a big hit for our outing to the winery. Great with the strawberries. It was a little hard to figure out how long to cook it, but I was just careful not to over cook and follow the recipe exactly. Thanks Ina! item not reviewed by moderator and published
Very yummy item not reviewed by moderator and published
The taste was okay, not strong orange. The orange zest should have been filtered out, it gave a sandy texture. The color looked like lemon curd. My mixture was NOT thick, so I used corn starch, and cooked almost to the point of curdling. I REDUCED IT DOWN TO ONE CUP OF CURD AND IT WAS STILL RUNNY. I am disappointed, and I will look for a better recipe.I think the comment about 4 oranges is wrong, that will make too much zest and more than 1/2 c of orange juice ( each orange makes little over 1/4 cup of juice item not reviewed by moderator and published
Hi Ina, I always follow your show, I like the way you cook and entertain. I love your house and your flowers and we share the love for the same flowers and herbs ;-. I made this recipe with 2 oranges since I did not have more and cut in half all the other ingredients. I used only 2 yolks. It came thick, very. So think that you can spread it on a cake like jam! It tastes great. I am going to make a chocolate cake and use it as filling for a Sachertorte. Thank you Ina. Ciao from Italy! item not reviewed by moderator and published
I do a signature cake, I have been doing this cake for years. It is a chocolate cake with chocolate truffle frosting and orange curd filling. It is a 3 layer cake. I decided to use Ina's recipe instead of my own. I am a chef and when I saw she called for eggs and not egg yikes I just thought it was a mistake and only used the yolks. She called for 4 eggs, I used 5 as most recipes call for 6 or more. Other then that I followed her recipe. It was a disaster. The cake was a complete flop, and the worse part was that the orange curd did not taste as good as I had hoped it would. Sorry Ina it just wasn't good, maybe you should use it for a drizzle or a dip and not call of a curd. item not reviewed by moderator and published
I was in the kitchen baking a orange cake. I made three layers and I put whipped cream with some orange zest mixed together between the layers. I used this orange curd recipe to drizzle on my cake. My family love it. Can't wait to make it for the holidays. item not reviewed by moderator and published
It never firms up to a curd! I am a very experienced baker and I LOVE INA but I am wondering if the recipe meant to say EGG YOLKS instead of four eggs. I have never made a curd with whole eggs and I am thinking this a major type-o and a big problem in this recipe. I was disappointed since I was planning to serve it to guests within hours of making it. Once I realized it was never firming up, I added two tablespoons of cornstarch mixed with OJ before adding it to the pot and stir for another five finally thickened, but of course the texture wasn't as shiny and smooth with that cornstarch added, but it was very tasty and my guests loved it. item not reviewed by moderator and published
This is the first Ina recipe that failed me - it just would not thicken so it was a very runny sauce. Still, everyone loved it and it tasted great with strawberries so I will try it again. item not reviewed by moderator and published
Easy prep if you happen to have extra-large eggs on hand. Make a shopping list before you go. I don't use the x-ls and had to look up equivalent large eggs (5 l = 4 xl. After 15 minutes it still wasn't very thick but it did coat a spoon. I thought it might thicken as it cooled. Wrong. It's more like a custard sauce than a curd. It was too sweet and eggy for my taste. item not reviewed by moderator and published
I just finished making this. Right around minute 7 on the stove, I thought, OK, this isn't thickening. What am I going to use this soupy orange stuff for? But by minute 10, awesome! I have no idea what I'm going to use it for, but I think I'm about to start a batch of cream scones. item not reviewed by moderator and published
This is so easy to make and tastes great with the berries. I have made this 2 times, and both times, it turned out perfect. Thanks Ina! item not reviewed by moderator and published
I love lemon curd so I was excited to try orange curd. I love this recipe! It's so easy to make and it taste great! The orange infused sugar is just wonderful! Thanks, Ina for creating this! I would have never thought to make a orange curd before. I recommend this recipe! item not reviewed by moderator and published
When you need a thicker curd mixture, combine your sugar and corn starch together then mix into the egg yolk. Another thing to do is compare other recipes and find similar ingredients and direction. I would rather add pats of cold butter to the hot mixture since a whipped or beatened butter could make the curd softer. item not reviewed by moderator and published
To remove the zest, simply run the hot, finished curd through a fine mesh sieve. This will leave you with a perfect, silky curd (it will also remove any funky egg bits that cooked weird). item not reviewed by moderator and published
It would have been better had the recipe said to use a microplane grater rather than a vegetable peeler. item not reviewed by moderator and published
If you had followed it TO THE T then maybe it wouldn't have been such a disaster...? Just sayin'... item not reviewed by moderator and published

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