Orange Curd
Author: Leslie Green - The Hungry Housewife
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Orange Curd, perfect for filling cupcakes, spreading on scones and cookies or using to fill a cake
Orange Curd
  • Zest of One Orange
  • ½ cup White Sugar
  • ½ cup Orange Juice ( freshly squeezed)
  • 2 large Eggs
  • 7 tablespoons salted butter, cut into tablespoon pieces.
  • ⅛ teaspoon Orange Extract
To Make Orange Curd
  1. In a medium saucepan, add the orange zest and white sugar.
  2. Using your fingers, rub the zest into the sugar. This will tint the sugar orange and release the oil from the zest into the sugar.
  3. Add the orange juice,eggs and butter.
  4. Constantly whisk over medium-low heat for 10 minutes or until thickened.
  5. Curd should thickly coat the back of spoon when done.
  6. Cover and cool in the fridge.
  7. Keep in the fridge covered for up to one week.
Makes about 1 cup
Recipe by The Hungry Housewife at