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Orange Filling - Orange Curd Recipe

Updated on December 3, 2011

Orange Curd

Curds are really not much more than a pudding - imagine if pudding married marmalade, and you'd have curd. It's fabulous for all kinds of things - on toast, scones or biscuits, as a tart filling, filling the layers of cakes, dabbed behind your ears, straight out of the jar at 2 get the picture.

I have to say, the word 'curd' bugs me. No idea why - but it simply doesn't conjure up any images of anything delicious. That's just not right - because fruit curds are about as luscious as it gets. Including this one - a classic citrus curd made from oranges. I think my favorite use for this is as a filling for Orange Layer Cake- it helps keep the cake moist, and it adds the perfect pop of orangey flavor. Alternately, simply make up a batch for breakfast. Anyway you make it, it's Bombshell!


You'll need:

1 cup sugar
2 tablespoons cornstarch
1 1/2 teaspoons orange zest, grated
1/4 teaspoon salt
1 cup orange juice
2 large egg yolks, slightly beaten
2 tablespoons butter


 1. In a medium saucepan over medium heat, combine sugar, cornstarch, orange rind and salt.

2. Gradually stir in orange juice, water and egg yolks. Cook over medium heat, stirring constantly, until very thick and bubbly.

3. Remove from heat; stir in butter until melted. Chill well before spreading between cake layers. Refrigerate any extra for another use.

Nutritional Information
102.4 Calories, 2.2g Total Fat, 1.5g Saturated Fat, 24.6% Calories from Fat, 40.7g Cholesterol, 69.1mg Sodium, 25.1 Calories from Fat, 20.3g Carbohydrate, 0.08g Dietary Fiber, 0.6g Protein


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    • DixieMockingbird profile image

      Jan Charles 5 years ago from East Tennessee

      Hey Donna - you shouldn't need water = all the liquid you require comes from the juice. Thanks!

    • profile image

      Donna 5 years ago

      How much water?

    • The Dirt Farmer profile image

      Jill Spencer 6 years ago from United States

      Yum! Thanks--and vote up. --DF