Orange Curd

This smooth and vibrant orange curd is a citrus-lover’s dream — zesty, buttery, and perfect for toast, cake fillings, tarts, or simply eating with a spoon. Made with just five ingredients and no cornstarch, this small-batch recipe is simple, rich, and makes enough for 1–2 jars.
Whether you’re using up winter citrus or adding brightness to a bake, this homemade curd is a must-have fridge staple. You don’t even need a double boiler — just a bowl, a whisk, and some patience.
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Ingredients
  

  • 6 g orange zest ±zest of 1 large orange
  • 200 g fresh orange juice ±¾ cup
  • 180 g caster sugar
  • 200 g eggs about 3–4 large eggs, lightly whisked
  • 300 g butter softened

Instructions
 

  • Combine orange zest, juice, sugar, and eggs in a heatproof bowl.
  • Set the bowl over a pot of simmering (not boiling) water, ensuring the base doesn’t touch the water.
  • Whisk constantly over gentle heat until thickened (±10–15 min). The mixture should coat the back of a spoon.
  • Remove from heat. Strain through a sieve for silky smoothness, or leave the zest in for texture.
  • Once slightly cooled, blend in the softened butter with an immersion blender until glossy.
  • Spoon into a clean jar and refrigerate. Keeps for ±1 week.