Easy, Homemade Orange Curd

In the kitchen I can feign control and predictability when everything else feels incredibly unpredictable. When I saw some oranges piling up from having the skins zested, I knew exactly how to rescue the remnants—my mind immediately went to orange curd.

A dollop with some freshly baked scones was exactly the pick me up I needed a week ago (and by dollop I mean a few tablespoons). Hoping to share the recipe for the scones soon, too. I decided to make a variation using semolina, and now think a little semolina should be used in every scone recipe.

This curd comes together quickly and keeps well in the fridge. Use it with scones, toast or stir into yogurt. It’s also great spooned onto meringue and topped with whipped cream for pavlovas. It certainly won’t fix the broken world right now, but it might offer a fleeting escape to recharge your energies as we forge ahead.

More soon. Hope you’re all doing well, and finding some peaceful moments.




Mary Berry's Scones | In Jennie's Kitchen

Mary Berry’s Scones | In Jennie’s Kitchen

Blueberry Crumb Scones | In Jennie's Kitchen

Blueberry Crumb Scones | In Jennie’s Kitchen

Strawberry Poppy Seed Scones | In Jennie's Kitchen

Strawberry Poppy Seed Scones | In Jennie’s Kitchen

Strawberry White Chocolate Chunk Scones | In Jennie's Kitchen

Strawberry White Chocolate Chunk Scones | In Jennie’s Kitchen

Easy, Homemade Orange Curd

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 1 1/4 cups


  • 4 large egg yolks save whites for another use
  • ½ cup of freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup 100 grams granulated natural cane sugar
  • 4 teaspoons 13 grams potato starch or cornstarch
  • Pinch of sea salt
  • 5 tablespoons butter softened & cut into 10 pieces


  • Combine the egg yolks, juice, ½ cup sugar, starch and salt in a medium pot. Whisk until well blended. Place pot over lowest heat setting, and cooking, whisking constantly, until the mixture is hot (but not boiling), about 3 minutes. Whisk in the butter, one piece at a time, letting each piece incorporate fully before adding the next one (the whole process should take about 5 minutes). Continue to cook over low heat, whisking constantly until the curd thickens up just enough to cling to the back of a spoon.
  • Remove from the heat, and spoon into a jar (pass through a fine mesh sieve, if desired). May be stored in the fridge for up to 1 month.