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Honey Sweetened Orange Curd
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5 from 1 vote

Orange Curd

Orange curd is thick enough to spread over toast or it can be easily swirled into yogurt for a treat.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Condiments
Cuisine: American
Servings: 16 servings
Calories: 110kcal
Author: Stefani


  • Candy thermometer


  • 6 tablespoons unsalted butter room temperature
  • 3/4 cup honey
  • pinch salt
  • 2 large eggs
  • 4 large egg yolks
  • 1/4 cup orange juice fresh-squeezed
  • 2 tablespoons lemon juice


  • In a medium-sized mixing bowl, beat butter, honey, and salt until smooth.
  • Mix in the eggs and egg yolks one at a time until just combined.
  • Mix in the orange juice and lemon juice. The mixture may separate a little at this point; that's fine.
  • Transfer the mixture to a small pot on medium-low heat. Stir regularly until the mixture reaches 175 F on a candy thermometer, about 20 minutes. It should be bubbling periodically, but not a fast-paced boil.
  • Remove from the heat and strain out any clumps with a fine sieve. Press plastic wrap directly onto the surface of the curd and poke a few holes in it to let the steam release. When cooled to room temperature, refrigerate until ready to use.


Stays fresh for up to one week in the refrigerator.
Yield: 12.5 ounces


Calories: 110kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 11mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 234IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg