Easy Orange Curd (10-Minute Stovetop)

Name: Easy Orange Curd (10-Minute Stovetop)
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1
Ingredients: SCANT 1/4 cup of sugar; 1 large (whole) egg; 1/3 cup of fresh orange juice (usually 1 medium or large orange); Zest of 1 orange; 3 1/2 tablespoons of butter; Optional: a TINY pinch of salt and a tiny bit of lemon juice

It now seems tradition to start the spring season with a sweet and tart citrus curd (see last year’s grapefruit delight). So when I got the hankerin’ for something bright, tart, and sweet, I decided to whip up some crazy easy orange curd.

And when I say “whip up”, I really mean that…sometimes people are intimidated by curds, but this stovetop curd recipe that I’ve been adapting to different citrus fruits is seriously the easiest thing ever! Once you have your citrus juiced and zested, it only takes 5 minutes to cook.

Rather like with my grapefruit and blood orange versions, this orange curd is a little less thick and a tad sweeter than the original lemon version (or my lime one), since the fruit itself is a bit more sweet and floral, less tart.

The recipe below backs off the sugar a bit to account for that, and you could even sub in a couple tablespoons of lemon juice to up the acidity a bit.

So you’ll see how easy this is…just add the sugar and egg and a pinch of salt to a small saucepan (see notes on which types to avoid) and whisk together until smooth.

Then add the orange juice and zest, and turn the stove on medium-low heat (for my stove, which is intense).

Whisk continuously, making sure the heat isn’t up too high. The mixture will become frothy as you whisk, but you don’t want it actually boiling.

When the liquid becomes hot enough to cook the egg, the mixture will begin to thicken and no more liquid will separate from the foam. It will take close to 5 minutes of whisking over medium or medium-low heat for the mixture to thicken, but will vary depending on your cookware and stove intensity.

The mixture should be thick enough to coat the back of a spoon but it won’t be final thickness. Don’t be tempted to turn the heat up too high to get it there, add a few more minutes of cooking if needed. For me, though, it’s always done in about 4 minutes.

Remove the pot from the heat. Add one tablespoon of butter at a time, whisking until each has fully melted into the sauce before adding the next.

As the butter is melted into the sauce, it will become less frothy and more silky in texture, and look more glossy rather than foamy.

Once all of the butter has been whisked in, transfer the curd to an air-tight container and refrigerate until completely cooled. The curd will thicken further upon cooling.

If you don’t want the zest bits in there, you can sieve it through a mesh strainer before chilling.

This orange curd is super versatile and will keep in the refrigerator for a couple weeks. Use it to top pavlovas, stir it in with whipped cream, wrap it up in some crepes, plop it between or on top of a cake, or think of something crazy.

It’s honestly taking all my willpower right now not to just eat this with a spoon, standing in the open fridge door. It is truly a perfect blend of sweet, tart, and a tad floral…you won’t regret taking 10 minutes out of your day to throw it together!

Other citrus treats you’ll love:

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Yield: ~ 1 cup

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

This super fast & easy orange curd recipe only takes 10 minutes (or less) on the stovetop, with no special equipment or techniques. A perfect accompaniment for crepes, cakes, and so much more!

Ingredients

SCANT 1/4 cup of sugar
1 large (whole) egg
1/3 cup of fresh orange juice (usually 1 medium or large orange)
Zest of 1 orange
3 1/2 tablespoons of butter
Optional: a TINY pinch of salt and a tiny bit of lemon juice

Instructions

Add the sugar and egg to a small saucepan and whisk together until smooth. Then add the blood orange juice and zest, and turn the stove on medium heat. I find that just the tiniest bit of salt and a tiny bit of lemon juice bring something just a bit EXTRA to this as well.
Whisk continuously, making sure the heat isn't up too high. The mixture will become frothy as you whisk, but you don't want it actually boiling.
When the liquid becomes hot enough to cook the egg, the mixture will begin to thicken and no more liquid will separate from the foam. It will take close to 5 minutes of whisking over medium or medium-low heat for the mixture to thicken, but will vary depending on your cookware.
The mixture should be thick enough to coat the back of a spoon but it won't be final thickness. Don't be tempted to turn the heat up too high to get it there, add a few more minutes of cooking if needed. For me, though, it's always done in about 4 minutes.
Remove the pot from the heat. Add one tablespoon of butter at a time, whisking until each has fully melted into the sauce before adding the next. As the butter is melted into the sauce, it will become less frothy and more silky in texture, and look more glossy rather than foamy.
Once all of the butter has been whisked in, transfer the curd to an air-tight container and refrigerate until completely cooled. The curd will thicken further upon cooling.

Notes

Don't use aluminum cookware, as it will react with the citrus juice
It helps to stir together the sugar and egg first, before adding the lemon juice and then putting it on the heat...the acidity can "cook" the egg a bit, causing those tiny bits of white cooked egg that need sieved out.