Containing less refined sugar than lemon curd, this reduced sugar orange curd is delicious both spread on toast and used as an element within cakes and bakes. It makes a lovely alternative to the usual lemon curd.
One of my favourite preserves for topping my morning round of toast is undoubtedly lemon curd, but not only isthis orange curd as delicious as its cousin, lemon curd, it also contains far less refined sugar.
Lower Sugar curd
I have heard some people saying that the orange curd is far too sweet. So bearing that in mind and realising that oranges are obviously naturally sweet compared to lemons, I knew that my go-to lemon curd recipe would need adjusting to cater for the different sweetness level of oranges.
As somebody who enjoys her sweet bakes and desserts, I must admit that I was a little surprised by how much less sugar this orange curd actually needed. To be specific, our lemon version used 225g (8oz) of sugar compared to 150g (5oz) in the orange version. That's a massive 75g less!
The sugar really wasn't missed, the orange curd simply doesn't need it due to the oranges being naturally sweeter than the lemon. In fact, those of you who have less of a sweet tooth than me, may even be able to reduce the 150g even further without feeling that you were compromising too much.
However, if you fancy your curd a little sweeter, you can easily add a little more to suit your own preference simple add a little more before going on to add the eggs.
Without any compromise on taste, this reduced sugar orange curd is delicious. It is lovely both spread onto a round of toast and used in bakes. It would look fabulous topped with a pretty preserve cover and offered as a homemade gift to foodies.
How long will it keep?
The orange curd will keep In the fridge for up to 1 month un-opened. Once opened use within a week.
If you like this recipe....
You might like:
- Easy Blood orange curd
- Lime Curd
- Lemon Curd
- Blackcurrant curd
📖 Recipe
Homemade Orange Curd
Equipment
- saucepan
- heatproof bowl
- wooden spoon
- sieve
- sterilised jars
- Wax discs
- heatproof jug
Ingredients
- 2 large oranges
- 125 g (4oz) unsalted Butter, cubed
- 150 g (5oz) caster sugar (plus a spoon or two extra if it isn't sweet enough for your preference)
- ½ teaspoon orange extract
- 3 large eggs lightly beaten
Instructions
- Zest 2 large orange and squeeze the juice
- Place 125g (4oz) butter, 150g (5oz) sugar, the orange zest, orange juice and ½ teaspoon orange extract in a heatproof bowl and set over a pan of hot water.
- Heat gently stirring frequently until the butter has melted and the sugar has dissolved.
- Remove the bowl from the pan. Strain the lightly beaten eggs through a sieve into the bowl. Stir constantly with a wooden spoon.
- Return the bowl to the pan and cook over a low heat, stirring constantly until the curd thickens. It is ready when you are able to draw a clear line with your finger through the mixture on the back of the wooden spoon.
- Ladle the cooked hot curd into the pyrex jug and then pour into thesterilised jars. Whilst the curd is still hot place a waxdisc (wax side down) ontop of the curd then seal.
Caroline Spencer says
I do not know what I did wrong making the orange curd but it tastes of custard ?
I also made my 3rd batch of lime curd no complaints what so ever
Jacqueline Bellefontaine says
Hi Caroline
Apologies for delay in replying. These curd recipes were written by Angela my predecessor at Only Crumbs Remain but I have had a good look at them and they are pretty standard recipes and I can not see anything wrong with them. Given that you like the lime curd my guess is that the orange curd is simply not tangy enough for your taste so the egg taste is prevailing and reminding you of custard. I have to say I'm not a huge fan of orange curd for this reason, I find it a bit bland. (Although blood orange curd is fab). I would try substituting a little of the orange juice (maybe a quarter) with lemon juice to give it more zing and see if it's more to your liking.
Kirsty Hijacked By Twins says
Ooooh Angela this sounds so good! I bet it is delicious spread on warm toast! Thank you for sharing with #CookBlogShare x
Angela - Only Crumbs Remain says
It certainly has been delicious in warm toast Kirsty, and made a lovely change to the usual lemon curd.
Thanks for your lovely comment kirsty,
Angela x
Mandy says
This sounds so good Angela. I've never actually made my own curd and this sounds like a great way to start. #CookBlogShare
Angela - Only Crumbs Remain says
Thank you Mandy, it's really not difficult - despite a whole lot of stirring 😉
Thanks for popping by,
Angela x
Honest Mum says
Never tried orange curd, only lemon, have to x
Angela - Only Crumbs Remain says
It makes a lovely change Vicki, hipe you enjoy it as much as we have 🙂
Angela x
Jo says
Lovely! I don't think I have ever tried orange curd. The last curd I made was pineapple flavoured. It didn't work particularly well (way too runny) but it tasted amazing incorporated into banana bread!
Angela - Only Crumbs Remain says
Ooh pineapple curd on banana bread sounds a brilliant idea Jo. Did you add a little lemon juice or even use a few lemon pips to help it thicken?
Thanks for popping by,
Angela x
Corina says
I've never made curd before but I do love it and especially like the fact that this is not too sweet or at least naturally sweetened by the oranges themselves! Thanks for sharing with #CookOnceEatTwice
Angela - Only Crumbs Remain says
I really was pleasantly surprised by how much less sugar I needed to use to make the same volume of orange curd as I make for the lemon version, and this is coming from a girl who certainly does have a sweet tooth.
Thanks for hosting a great linky Corina,
Angela x
Cliona says
Delicious! I've never tried making Orange Curd! Such a great twist on a classic recipe! #CookBlogShare
Angela - Only Crumbs Remain says
It certainly is a little different to the usual lemon curd, and of course there are so many other fruits which would lend themselves to making a yummy curd from 🙂
Thanks for popping by and commenting Cliona,
Angela x
Jenny says
i don't think i have ever tried orange curd, but i know i would like it as i love lemon curd and i love orange flavour. i really should try to make some, as you make it seem very easy. the colour is just a delight 🙂 yummy x
Angela - Only Crumbs Remain says
Ooh it certainly sounds as though you should give it a whirl Jenny, it really is yummy though clearly not as sharp as lemon curd. Yes, I think it is straighforward to make as long as you do it slowly so not to scramble the eggs. I'm lead to believe that it can infact be made in a microwave on short bursts of low heat with regular stirring if you don't fancy standing so long with the slow cooking. This said I've not tried it that way as we don't have a microwave - the fanciest gadget we have in a stick blender 😉
Thanks for your lovely comment Jenny,
Angela x
Eb Gargano says
This looks and sounds great, Angela. I love how much less refined sugar it needs compared to the lemon curd. And given I don't have much of a sweet tooth I reckon I might even be able to reduce it more! I love the idea of a raspberry curd too. I'm sure there are many other possibilities too - Lime? Grapefruit? Oooh - what about blood orange? That would make for a fab colour too! Eb x
Angela - Only Crumbs Remain says
Ooh yeah, blood orange sounds a great idea! I have actually seen loads of curd recipes made with different fruits over the past months, including, I believe, rhubarb - another great colour - I've only tried the lemon and orange so far.
I recon you would definitely be able to reduce the sugar content further Eb without it feeling like you were compromising. In fact I though of you as I wrote that part of the post knowing that you don't really have a sweet tooth.
Thanks for popping by Eb,
Angela x
Alison says
Another gorgeous looking curd. I really must try to make some soon. I wonder if you can use raspberries?
Angela - Only Crumbs Remain says
I've never tried making one with raspberries Alison, but I would imagine that it would work. It'd make a great colour!
Thanks for popping by and commenting,
Angela x