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Easy, Homemade Orange Curd

Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
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.