This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeYou’ll love how easy homemade Orange Curd is, and once you make it yourself, you’ll never look back.

Try my foolproof recipe made with just 4 ingredients and a double-boiler.20 minutes later, you’ll have a bowl of thick, creamy curd perfect for toast, scones, pancakes, and more.  Meggan’s notes I learned everything there is to know about curds in culinary school, and my biggest takeaway is that temperature matters.

This is an easy, 4-ingredient, 1-bowl recipe that you whisk while simmering over a double boiler, but if you don’t bring it to the right temperature, it’ll never thicken.I’ve since noticed that many recipes leave this crucial information out.“Whisk until thickened” is a common instruction, but you could be there for an hour, whisking away, your arm about to fall off, no closer to thickness.

Why? Curd doesn’t thicken until it reaches 170 degrees.Double-boilers can be a bit mysterious since you can’t see the water once the bowl is covering it, so it’s hard to know exactly how rapidly the water is boiling.By monitoring your curd with a thermometer, you’re in control of when it’s done.

Beyond that, I add the extra step of straining your curd.That way, you remove any zest or stray cooked egg pieces leaving behind nothing but luxurious, silky-smooth orange curd.Table of ContentsMeggan’s

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