Description

This homemade orange curd is a luscious, dairy-free spread bursting with fresh citrus flavor. Crafted with freshly squeezed orange juice, zest, and vegan butter, this creamy curd is perfect for spreading on toast, dolloping on desserts, or adding brightness to your baking. The recipe is simple, uses natural ingredients, and yields a vibrant orange curd with a smooth, velvety texture.

Ingredients

Scale

Orange Ingredients

Zest of 3 oranges (bright outer zest only, no white pith)
360 ml freshly squeezed orange juice (strained)

Curd Mixture

150 g cane sugar
50 g cornstarch (cornflour)
120 ml non-dairy milk
¼ teaspoon sea salt
60 g cold vegan butter, cubed

Cook Mode Prevent your screen from going dark

Instructions

Prepare the oranges: Soak the whole oranges in a large bowl filled with 3 parts water and 1 part white vinegar for 10 minutes to clean them. After soaking, dry them thoroughly. Zest only the bright outer layer of the oranges, avoiding the bitter white pith. Juice the oranges and strain the juice through a fine-mesh sieve to remove any seeds.
Flavor the sugar: In a saucepan, combine the cane sugar and orange zest. Use your fingertips to rub the zest into the sugar until the sugar feels slightly moist and fragrant, infusing it with vibrant orange oils.
Whisk in the ingredients: Add the cornstarch to the saucepan and whisk thoroughly to blend it with the sugar and zest. Then pour in the orange juice, non-dairy milk, and sea salt, whisking continuously until the mixture is smooth and lump-free.
Cook the mixture: Place the saucepan over medium heat (or low heat if using gas) and cook, whisking frequently to prevent sticking and lumps. Continue until the curd thickens enough to coat the back of a spatula without running off—this typically takes about 10 minutes. Alternate whisking with scraping the bottom using a rubber spatula.
Sift through vegan butter: Place the cubed cold vegan butter into a large mixing bowl. Strain the hot orange curd through a fine-mesh sieve set atop the bowl, using a spatula to push through all of the curd. Whisk the warm curd into the butter until it’s completely smooth and creamy.
Chill the curd: Cover the surface of the curd directly with plastic wrap to prevent skin formation and let it cool slightly at room temperature for 10-15 minutes. Then transfer into a sealed container or jar and refrigerate until fully chilled and set.
Storage and usage: Store the orange curd in an airtight jar in the refrigerator for up to 1 week. For same-day use, it can be kept at room temperature in a sealed jar. To loosen the consistency, gently warm the curd over a double boiler before using.

Notes

Use only the bright outer orange zest; the white pith is bitter and will affect the flavor.
Freshly squeeze the orange juice for the best flavor and strain to remove seeds and pulp.
Cane sugar adds a subtle molasses note compared to regular white sugar.
Non-dairy milk such as almond, soy, or oat milk works best for a creamy, vegan curd.
Cornstarch acts as a thickening agent to achieve the perfect curd consistency.
Cold vegan butter enriches and smooths the curd, giving it a luscious texture.
Whisk constantly during cooking to prevent lumps and sticking to the pan.
Covering the curd surface directly with plastic wrap prevents a skin from forming while chilling.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Sauce/Spread
Method: Stovetop
Cuisine: Western