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Homemade Orange Curd recipe via flouronmyface.com

How to Make Orange Curd

Arlene Mobley - Flour On My Face
Makes 1- ½ pints. You can double this recipe with no problem if you need to. Orange Curd can be eaten on a biscuit as you would jam.
5 from 1 vote
Prep Time 18 mins
Cook Time 18 mins
Total Time 36 mins
Course Condiment
Cuisine American
Servings 3 half pints
Calories 50 kcal


  • Zest and juice from 1 to 2 oranges or 4-5 large lemons
  • 1 ½ cups sugar
  • 1 stick unsalted butter
  • 5 large eggs
  • ½ cup orange juice from the oranges or lemons
  • 1 tbs orange or lemon zest
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  • Zest and juice the oranges or lemons
  • In a stand mixer or with a hand held mixer beat the sugar and orange zest for 2 minutes to release the orange oils.
  • Add butter to the bowl and cream. until pale yellow.
  • Add eggs one at a time beating well in between each addition. Beat until a pale yellow, about 3 minutes.
  • Turn mixer on low and slowly add orange juice or lemon juice.
  • Pour mixture into a heavy sauce pan and heat on medium-high, whisking constantly until thickened and has reached 175 F on a candy thermometer. Be sure to continually whisk to avoid separation.
  • Once thickened to remove any lumps strain through a fine mesh strainer into a bowl.
  • Cool completely, uncovered on the counter.
  • Cover tightly and refrigerate. Use within week.


Serving: 1tablespoon | Calories: 50kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 8mg | Potassium: 13mg | Fiber: 1g | Sugar: 6g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
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