Sticky Orange Curd
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Cook time: 
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Yields 150ml of orange curd.
  • 60ml (or ¼ cup) freshly squeezed orange juice
  • 3,5 egg yolks
  • 1 tablespoon of orange zest (make sure the oranges you use are scrubbed clean!)
  • 100g (or ½ cup) granulated sugar
  • 30g (or 2 tablespoons) unsalted butter, cubed and at room temperature
  1. In a small saucepan, scald the juice and zest. In the meantime, whisk together the yolks with the sugar until pale and fluffy. Once the juice has come to a boil, slowly drizzle it into the egg mixture, whisking constantly to prevent the eggs from curdling.
  2. Once the juice has been added, return the mixture to the saucepan and heat over low heat, stirring continuously, until the mixture thickens and reaches 78°C/172°F. Take it off the heat, or the curd may split. You can use a sugar thermometer if you're worried about this step.
  3. When the mixture has thickened into a curd, take the bowl off the heat and strain through a fine-mesh sieve into another bowl. Let the curd cool for fifteen minutes.
  4. Add the cubed butter to the still slightly warm curd and stir to combine. Cover the curd by placing a piece of plastic wrap directly onto the surface of the curd (press it down with your fingers to push out any air) and let it cool to room temperature before refrigerating it. By placing the plastic wrap directly onto the curd you prevent a skin from forming.
  5. Can be stored in the fridge, tightly covered with plastic wrap, for up to 1 week.
Orange Curd is a great filling for cakes!
Recipe by The Tough Cookie at