Orange or clementine curd is a sweet, thick condiment, easy to make from scratch. Using just four ingredients, this recipe comes together quickly on your stovetop. Use it anything from scones for breakfast to desserts.
It's fast approaching Christmas and Clementines are everywhere in the grocery stores! So I thought I'd make a lovely Clementine curd recipe to go with our new Clementine Ricotta Cheesecake. I drizzled this curd on top of the cheesecake for decoration and to add even more citrus sweetness to the cheesecake.
Clementines are very juicy and sweet, and their vibrant color lends itself well to desserts and cakes.
For this recipe, I've made it so you can use clementines or oranges. So at least during the summer months when clementines aren't readily available, you can make up an orange curd and use it on cakes, or add to some fresh whipped cream to give an orange-flavored whipped cream, like in our lemon whipped cream recipe where we've used a simple lemon curd recipe.
What is orange curd made of?
Orange or clementine curd is made up of just four ingredients; oranges or clementines, sugar, egg yolks and a little butter for creaminess and give it a nice sheen.
How do you make Orange Curd from scratch?
It's really easy! All you need to do is combine the ingredients to a saucepan, and over a gentle heat, cook until it's thickened.
So let's see how to make this delicious preserve and please do let us know how you like to eat or use your orange or clementine curd!
Check out our handy Oven Temperature Conversion Guide!
Ingredients you'll need
3 large egg yolks
Zest and juice of 1 large orange or 4 Clementines
⅓ cup or 75g sugar
1 ½ Tablespoons cold butter, cubed
1. In a saucepan, add in the egg yolks and the sugar,
then whisk till smooth combined.
2. Zest and juice the orange or clementines, and add them to the pan. Whisk till everything is combined.
3. Place pan over medium heat, and cook slowly whilst stirring with a wooden spoon or spatula
Make sure you use a gentle heat to bring the mixture to a gentle boil, whilst stirring ALL THE TIME.
You run the risk of scrambling the egg yolks otherwise and you can end up with a grainy lumpy mixture!
until the curd is thick enough to coat the back of a wooden spoon.
4. Remove the pan from the heat and whisk in your cold butter, one cube at a time, until the butter has melted and you have a shiny, thick, and smooth curd
5. Transfer the curd to a sterilized storage jar whilst still hot, and leave to cool, then refrigerate.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Why is my curd not thickening?
Orange curd is usually too thin if it hasn't been heated for long enough. First check whether your orange curd really is too thin by allowing it to cool completely, as it will thicken as it cools. If it really is too thin then the easiest solution is to get it back onto the heat to cook it for a little longer or see below for other fixes.
How do you thicken orange curd?
If you find it too thin after chilling it, place the orange curd back in a saucepan.
In a separate bowl, whisk together a tablespoon of cornstarch and a tablespoon of water then add half of the mixture to the curd. Cook on low heat until it thickens. If it is still not thick enough, add the remaining cornstarch mixture. (You may not need to use it all).
If you don't want to use cornstarch, add another egg yolk to the mixture and gently cook until you start to see bubbles. Keep stirring to avoid the egg from scrambling.
How long does orange curd keep?
Orange curd will keep in your refrigerator for up to one month. You can also freeze orange curd for up to one year. Be sure to store it in an airtight container with plastic wrap or a cutout disc of parchment paper pressed against the surface. This will prevent a skin from forming or any discoloration.
- 3 large egg yolks
- Zest and juice of 1 large orange or 4 Clementines
- ⅓ cup or 75g sugar
- 1 ½ Tablespoon cold butter
- In a saucepan, add in the egg yolks and the sugar, then whisk till smooth and the sugar has dissolved.
- Zest and juice the orange or clementines, and add them to the pan. Whisk till everything is combined.
- Place pan over medium heat, and cook slowly whilst stirring with a wooden spoon or spatula until the curd is thick enough to coat the back of a wooden spoon.
- Remove the pan from the heat and whisk in your cold butter, one cube at a time, until the butter has melted and you have a shiny, thick, and smooth curd.
- Transfer the curd to a sterilized storage jar whilst still hot, and leave to cool, then refrigerate
Nutrition Information:Yield: 1 Serving Size: 1 cup
Amount Per Serving: Calories: 1069Total Fat: 37gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 788mgSodium: 508mgCarbohydrates: 167gFiber: 9gSugar: 147gProtein: 26g
Nutrition information isn’t always accurate