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Orange Curd

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 3 cups
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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


  1. 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.
  2. 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.
  3. 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.
  4. Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl.
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