25 Delicious Recipes with Orange Curd Inspirations

Ever find yourself with a jar of vibrant orange curd and endless possibilities? From breakfast treats to elegant desserts, this sunny ingredient transforms ordinary dishes into extraordinary delights. We’ve gathered 25 mouthwatering recipes that showcase orange curd’s versatility—perfect for home cooks looking to add a burst of citrus magic to their kitchen creations. Get ready to be inspired and discover your new favorite way to enjoy this zesty delight!

Orange Curd Tart with Almond Crust

Zesty and vibrant, this orange curd tart with almond crust has become my go-to dessert for brightening up gloomy winter days. I first discovered this recipe during a citrus-heavy farmers’ market haul last January, when the cheerful orange hue immediately caught my eye against the gray skies. Now I make it whenever I need a burst of sunshine on my dessert table.

Ingredients

– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter
– 1/4 teaspoon salt
– 4 large eggs
– 3/4 cup fresh orange juice
– 1 tablespoon orange zest
– 1/2 cup granulated sugar
– 4 tablespoons unsalted butter

Instructions

1. Preheat your oven to 350°F and grease a 9-inch tart pan with removable bottom.
2. Combine 1 1/2 cups almond flour, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a medium bowl.
3. Cut 6 tablespoons cold unsalted butter into small cubes and work into the dry ingredients using your fingertips until the mixture resembles coarse crumbs.
4. Press the crust mixture evenly into the bottom and up the sides of the prepared tart pan, making sure to create a uniform thickness.
5. Bake the crust for 12-15 minutes until lightly golden around the edges, then transfer to a wire rack to cool completely.
6. Whisk 4 large eggs in a medium saucepan until well combined and frothy.
7. Add 3/4 cup fresh orange juice, 1 tablespoon orange zest, and 1/2 cup granulated sugar to the eggs, whisking continuously.
8. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 8-10 minutes).
9. Remove the saucepan from heat and immediately stir in 4 tablespoons unsalted butter until fully melted and incorporated.
10. Strain the orange curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and ensure a silky texture.
11. Pour the warm orange curd into the cooled almond crust, spreading it evenly with a spatula.
12. Refrigerate the tart for at least 4 hours, or until the curd is completely set and firm to the touch.
13. Carefully remove the tart from the pan by pushing up the removable bottom. Deliciously creamy with a perfect balance of sweet and tangy, the smooth orange curd contrasts beautifully with the nutty, crumbly almond crust. For an elegant presentation, I love garnishing slices with candied orange peel or serving alongside a dollop of lightly sweetened whipped cream.

Creamy Orange Curd Cheesecake

Kind of like that perfect sunset you want to bottle up, this creamy orange curd cheesecake captures the bright, sunny essence of citrus in a decadent dessert. I first fell for this combo after a friend brought a similar version to a summer potluck, and I’ve been tweaking my recipe ever since. There’s just something magical about the way the tangy orange cuts through the rich, creamy filling that keeps me coming back for one more sliver.

Ingredients

– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 24 oz cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 cup sour cream
– 1 tsp vanilla extract
– 1/4 cup fresh orange juice
– 2 tbsp orange zest

Instructions

1. Preheat your oven to 325°F and grease a 9-inch springform pan.
2. Combine graham cracker crumbs with melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 325°F until lightly golden, then remove and cool completely on a wire rack.
5. Beat the softened cream cheese with granulated sugar on medium speed for 3 minutes until completely smooth and no lumps remain.
6. Add eggs one at a time, beating for 30 seconds after each addition until just incorporated.
7. Mix in sour cream, vanilla extract, fresh orange juice, and orange zest on low speed until fully combined, being careful not to overmix.
8. Pour the filling over the cooled crust and smooth the top with a spatula.
9. Bake at 325°F for 55-60 minutes until the edges are set but the center still jiggles slightly when gently shaken.
10. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
11. Remove from oven and cool completely at room temperature for 2 hours.
12. Refrigerate for at least 6 hours, or preferably overnight, before serving.
Absolutely dreamy in both texture and flavor, this cheesecake has the perfect balance of creamy richness and bright citrus notes that literally melt in your mouth. I love serving it with extra orange zest sprinkled on top or alongside fresh berry compote for an extra pop of color and flavor that makes it feel truly special.

Orange Curd Filled Cupcakes

Never have I been more excited to share a recipe than these orange curd filled cupcakes. Nothing beats that moment when you bite into the fluffy vanilla cake and discover the bright, citrusy surprise inside. I actually developed this recipe after my neighbor gifted me a basket of fresh oranges from her tree last fall.

Ingredients

– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup whole milk
– 2 tsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp salt
– 3/4 cup orange curd
– 2 cups powdered sugar
– 1/4 cup fresh orange juice
– 1 tbsp orange zest

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt until well combined.
3. In a separate large bowl, cream together 1/2 cup softened unsalted butter and 1 cup granulated sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
4. Add 2 large eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in 1 teaspoon vanilla extract until just combined.
6. Alternate adding the dry flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing on low speed until just combined after each addition.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 full.
8. Bake at 350°F for 18-22 minutes until the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean.
9. Transfer the cupcakes to a wire rack and let them cool completely for at least 45 minutes.
10. Use a small paring knife or cupcake corer to remove a 1-inch deep cone from the center of each cooled cupcake.
11. Fill each cavity with approximately 1 tablespoon of orange curd using a piping bag or small spoon.
12. In a small bowl, whisk together 2 cups powdered sugar, 1/4 cup fresh orange juice, and 1 tablespoon orange zest until smooth.
13. Drizzle the orange glaze over the top of each filled cupcake, allowing it to drip down the sides.
14. Let the glaze set for 15-20 minutes before serving.

Velvety soft cake gives way to that tangy orange center in the most delightful way. The fresh orange glaze adds just enough sweetness to balance the tart curd filling. These are perfect for bridal showers or spring gatherings when you want something that feels both elegant and playful.

Pavlova with Orange Curd and Berries

Never have I been more convinced that a dessert could double as a centerpiece than when I first laid eyes on a pavlova. My grandmother used to make this for special occasions, and the crackly exterior giving way to that marshmallowy interior still feels like pure magic to me. Today, I’m sharing my version with a vibrant orange curd and fresh berries that always disappears faster than I can snap a photo.

Ingredients

– 4 large egg whites
– 1 cup granulated sugar
– 1 teaspoon cornstarch
– 1 teaspoon white vinegar
– 1/2 teaspoon vanilla extract
– 3 large egg yolks
– 1/2 cup granulated sugar
– 1/4 cup fresh orange juice
– 2 tablespoons unsalted butter
– 1 teaspoon orange zest
– 1 cup mixed fresh berries
– 1 cup heavy cream
– 1 tablespoon powdered sugar

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. Using an electric mixer, beat 4 large egg whites on medium speed until soft peaks form.
3. Gradually add 1 cup granulated sugar while continuing to beat until stiff, glossy peaks form.
4. Gently fold in 1 teaspoon cornstarch, 1 teaspoon white vinegar, and 1/2 teaspoon vanilla extract until just combined.
5. Spoon the meringue onto the prepared baking sheet, shaping it into an 8-inch circle with slightly higher edges.
6. Bake for 90 minutes at 250°F, then turn off the oven and let the pavlova cool completely inside for at least 2 hours.
7. While the pavlova cools, whisk together 3 large egg yolks, 1/2 cup granulated sugar, and 1/4 cup fresh orange juice in a heatproof bowl.
8. Place the bowl over a saucepan of simmering water, making sure the bottom doesn’t touch the water, and cook while stirring constantly until thickened, about 8-10 minutes.
9. Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon orange zest until smooth.
10. Transfer the orange curd to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely cool.
11. Whip 1 cup heavy cream with 1 tablespoon powdered sugar until medium peaks form.
12. Spread the cooled orange curd over the cooled pavlova base.
13. Top with whipped cream and arrange 1 cup mixed fresh berries over the top.
Kind of incredible how that crisp shell gives way to the cloud-like interior, isn’t it? The bright orange curd cuts through the sweetness beautifully, while the berries add little bursts of freshness. I love serving this immediately after assembling so the meringue stays perfectly crisp against the creamy toppings.

Orange Curd and Chocolate Eclairs

Perfectly crisp choux pastry filled with vibrant orange curd and topped with rich chocolate glaze—these eclairs are my go-to when I want to impress guests without spending hours in the kitchen. I first fell in love with this combination after tasting something similar at a tiny patisserie in New Orleans, and I’ve been tweaking this recipe ever since to get that perfect balance of zesty and decadent.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 1/2 cup granulated sugar
• 1/4 cup fresh orange juice
• 2 tbsp orange zest
• 3 large egg yolks
• 4 oz semisweet chocolate
• 1/4 cup heavy cream

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Combine 1 cup water and 1/2 cup unsalted butter in a saucepan over medium heat until the butter melts completely.
3. Reduce heat to low, add 1 cup all-purpose flour all at once, and stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the pan sides—this usually takes about 2 minutes.
4. Transfer the dough to a mixing bowl and let it cool for 5 minutes to avoid cooking the eggs.
5. Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next; the dough should become glossy and pipeable.
6. Pipe 4-inch logs onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 25 minutes at 400°F, then reduce oven temperature to 350°F and bake for 10 more minutes until golden and firm; avoid opening the oven early to prevent collapse.
8. Turn off the oven, prick each eclair with a skewer to release steam, and let them cool inside with the door slightly ajar for 30 minutes to dry out.
9. Whisk 1/2 cup granulated sugar, 1/4 cup fresh orange juice, 2 tbsp orange zest, and 3 large egg yolks in a heatproof bowl set over a simmering pot of water.
10. Cook the orange curd, stirring constantly, for 8–10 minutes until it thickens enough to coat the back of a spoon; strain it through a fine sieve for a smoother texture.
11. Chill the orange curd in the refrigerator for at least 1 hour until set.
12. Melt 4 oz semisweet chocolate with 1/4 cup heavy cream in a microwave in 30-second intervals, stirring until smooth.
13. Slice cooled eclairs horizontally and pipe the chilled orange curd into the bottom halves.
14. Dip the top halves into the chocolate glaze, place them over the filled bases, and let set for 15 minutes.

Crunchy shells give way to that creamy, citrus-packed curd, while the dark chocolate adds a bittersweet contrast that keeps you coming back for more. Serve these eclairs slightly chilled with a dusting of orange zest or alongside a cup of espresso for an afternoon treat that feels downright luxurious.

Zesty Orange Curd Mousse

Wandering through the farmers market last weekend, I was drawn to a vibrant display of oranges that reminded me of my grandmother’s citrus desserts. That memory inspired me to create this light, airy mousse that perfectly balances sweet and tangy flavors. It’s become my go-to dessert when I want something impressive but not overly complicated.

Ingredients

– 3 large oranges
– 3/4 cup granulated sugar
– 4 large eggs
– 1/2 cup unsalted butter
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract

Instructions

1. Zest 2 oranges using a microplane, being careful to avoid the bitter white pith.
2. Juice all 3 oranges to yield approximately 1 cup of fresh orange juice.
3. Combine orange zest, orange juice, granulated sugar, and eggs in a medium heatproof bowl.
4. Place the bowl over a saucepan of simmering water, making sure the bottom doesn’t touch the water.
5. Whisk continuously for 8-10 minutes until the mixture thickens enough to coat the back of a spoon.
6. Remove from heat and immediately whisk in butter until fully incorporated and smooth.
7. Strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
8. Press plastic wrap directly onto the surface of the curd and refrigerate for 2 hours until completely chilled.
9. While curd chills, chill a large mixing bowl and beaters in the freezer for 15 minutes.
10. Pour heavy cream, powdered sugar, and vanilla extract into the chilled bowl.
11. Whip the cream on medium-high speed for 3-4 minutes until stiff peaks form.
12. Gently fold the chilled orange curd into the whipped cream in three additions until no white streaks remain. During this step, I always use a spatula and fold from the bottom up to maintain the mousse’s airy texture.
13. Divide the mousse among 6 serving glasses and refrigerate for at least 1 hour before serving. Don’t skip this chilling time—it allows the flavors to meld and the texture to set properly.
14. Garnish with additional orange zest or thin orange slices if desired. Delightfully creamy with a bright citrus punch, this mousse has that perfect balance between rich and refreshing. I love serving it in vintage coupe glasses with a delicate orange curl on top, or for a casual gathering, spoon it into mason jars for easy portability.

Fluffy Pancakes with Orange Curd Drizzle

Breakfast in our house has always been a sacred ritual, and these fluffy pancakes with orange curd drizzle have become our weekend favorite after I accidentally created the citrusy sauce while experimenting with leftover oranges.

Ingredients

– 2 cups all-purpose flour
– 2 tablespoons granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 2 large eggs
– 1 3/4 cups whole milk
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 3 large egg yolks
– 1/2 cup granulated sugar
– 1/2 cup fresh orange juice
– 2 tablespoons orange zest
– 4 tablespoons unsalted butter, cubed

Instructions

1. Whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt in a large bowl.
2. In a separate bowl, beat 2 large eggs until frothy, then whisk in 1 3/4 cups whole milk, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix—this keeps the pancakes tender.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter.
5. Pour 1/4 cup batter for each pancake onto the hot surface and cook for 2-3 minutes until bubbles form on the surface and edges look set.
6. Flip pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. For the orange curd, whisk 3 large egg yolks with 1/2 cup granulated sugar in a heatproof bowl until pale and thick.
8. Whisk in 1/2 cup fresh orange juice and 2 tablespoons orange zest until fully incorporated.
9. Place the bowl over a saucepan of simmering water (double boiler method) and cook, stirring constantly, for 8-10 minutes until thickened enough to coat the back of a spoon.
10. Remove from heat and immediately whisk in 4 tablespoons cubed unsalted butter until smooth and glossy—this creates a silky texture.
11. Strain the curd through a fine-mesh sieve to remove any cooked egg bits and zest for a perfectly smooth drizzle.
12. Stack warm pancakes on plates and generously drizzle with the orange curd while both are still warm for optimal flavor infusion. Just imagine cutting into these cloud-like pancakes with their delicate crumb, the bright orange curd adding a tangy sweetness that perfectly balances the rich, buttery notes. We love serving them with extra fresh orange slices for a burst of citrus freshness that makes every bite feel like a sunny morning celebration.

Orange Curd Macarons

Nothing says autumn quite like the vibrant flavor of oranges, and these delicate orange curd macarons have become my go-to treat for crisp fall afternoons. I first discovered this recipe during a weekend baking marathon with my sister, and now the heavenly citrus aroma filling my kitchen instantly transports me back to that cozy memory. There’s something magical about how the bright orange curd contrasts with the delicate almond shells that keeps me coming back to this recipe year after year.

Ingredients

– 1 cup almond flour
– 1 ¾ cups powdered sugar
– 3 large egg whites
– ¼ cup granulated sugar
– ¼ teaspoon cream of tartar
– 3 large egg yolks
– ½ cup granulated sugar
– ¼ cup fresh orange juice
– 2 tablespoons orange zest
– 6 tablespoons unsalted butter
– ¼ teaspoon salt

Instructions

1. Sift 1 cup almond flour and 1 ¾ cups powdered sugar together into a large bowl to remove any lumps.
2. Whip 3 large egg whites on medium speed until foamy, then add ¼ teaspoon cream of tartar.
3. Gradually add ¼ cup granulated sugar while continuing to whip the egg whites until stiff peaks form.
4. Gently fold the almond flour mixture into the whipped egg whites using a spatula until the batter flows like lava.
5. Pipe 1 ½-inch circles of batter onto parchment-lined baking sheets, then firmly tap the sheets on the counter to release air bubbles.
6. Let the piped macarons rest at room temperature for 30 minutes until they form a skin that doesn’t stick to your finger.
7. Preheat your oven to 300°F and bake the macarons for 15-18 minutes until they lift cleanly from the parchment.
8. Cool the macaron shells completely on wire racks before filling.
9. Whisk 3 large egg yolks, ½ cup granulated sugar, ¼ cup fresh orange juice, 2 tablespoons orange zest, and ¼ teaspoon salt in a heatproof bowl.
10. Place the bowl over a saucepan of simmering water and cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon.
11. Remove the bowl from heat and stir in 6 tablespoons unsalted butter, one tablespoon at a time, until fully incorporated.
12. Strain the orange curd through a fine-mesh sieve to remove any cooked egg bits and zest particles.
13. Chill the orange curd in the refrigerator for 2 hours until firm and spreadable.
14. Pipe or spoon the chilled orange curd onto the flat side of one macaron shell and sandwich with another shell.
15. Refrigerate the filled macarons for 24 hours to allow the flavors to meld and the texture to soften.

Keep these macarons stored in an airtight container in the refrigerator, where they’ll develop an even more complex flavor over the next couple of days. The crisp exterior gives way to a chewy interior that perfectly complements the bright, tangy orange curd filling. I love serving these alongside afternoon tea or as an elegant dessert at dinner parties—their vibrant orange hue always makes them the star of the table.

Layered Orange Curd Trifle

Yesterday, I found myself with a surplus of oranges from my neighbor’s tree and decided to create something spectacular—this layered orange curd trifle has become my new favorite dessert. You know those recipes that just feel like sunshine in a bowl? This is one of them, and it’s surprisingly simple to put together despite looking impressively fancy.

Ingredients

– 1 cup granulated sugar
– 1/2 cup fresh orange juice
– 4 large egg yolks
– 1/4 cup unsalted butter
– 1 tsp orange zest
– 1 package (3.4 oz) instant vanilla pudding mix
– 2 cups whole milk
– 1 cup heavy whipping cream
– 1 pre-made pound cake (12 oz)
– 1/2 cup toasted almond slices

Instructions

1. Combine 1 cup granulated sugar, 1/2 cup fresh orange juice, and 4 large egg yolks in a medium saucepan.
2. Cook the mixture over medium heat, stirring constantly with a whisk for 5-7 minutes until it thickens enough to coat the back of a spoon.
3. Remove the saucepan from heat and immediately stir in 1/4 cup unsalted butter and 1 tsp orange zest until fully incorporated.
4. Transfer the orange curd to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
5. Refrigerate the orange curd for at least 2 hours until completely chilled and set.
6. Cut the pre-made pound cake into 1-inch cubes while the curd chills.
7. Whisk together 1 package instant vanilla pudding mix and 2 cups whole milk in a separate bowl for 2 minutes until thickened.
8. Whip 1 cup heavy whipping cream in a chilled bowl using an electric mixer on high speed for 3-4 minutes until stiff peaks form.
9. Gently fold the whipped cream into the pudding mixture until fully combined.
10. Begin assembling the trifle by placing one-third of the pound cake cubes in the bottom of a trifle dish.
11. Spread half of the chilled orange curd evenly over the pound cake layer.
12. Spoon one-third of the pudding mixture over the orange curd layer.
13. Repeat the layers with another third of pound cake, the remaining orange curd, and another third of pudding.
14. Top with the final layer of pound cake cubes and the remaining pudding mixture.
15. Sprinkle 1/2 cup toasted almond slices evenly over the top layer.
16. Cover the trifle and refrigerate for at least 4 hours before serving to allow the flavors to meld.

Just imagine breaking through those creamy layers to find the bright, tangy orange curd waiting underneath—it’s like a citrus surprise party in every spoonful. The toasted almonds add this wonderful crunch that contrasts beautifully with the soft textures, making this dessert perfect for serving in individual glasses at your next gathering.

Orange Curd and Vanilla Bean Ice Cream

During those late summer evenings when the sun casts that golden-orange glow, I find myself craving something that captures that exact warmth and brightness. Orange curd and vanilla bean ice cream has become my go-to treat for bridging the gap between summer and fall. There’s something magical about the way the zesty orange cuts through the rich, creamy vanilla that just feels like a hug in a bowl.

Ingredients

• 1 cup granulated sugar
• 1/2 cup fresh orange juice
• 2 tbsp orange zest
• 4 large egg yolks
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean
• 6 large egg yolks
• 1/4 tsp salt

Instructions

1. Combine 1 cup granulated sugar, 1/2 cup fresh orange juice, and 2 tbsp orange zest in a medium saucepan.
2. Heat the mixture over medium heat, stirring constantly until the sugar completely dissolves, about 3-4 minutes.
3. Whisk 4 large egg yolks in a separate bowl until pale and slightly thickened.
4. Slowly pour half of the warm orange mixture into the egg yolks while whisking continuously to temper them.
5. Pour the tempered egg mixture back into the saucepan with the remaining orange mixture.
6. Cook over medium-low heat, stirring constantly with a wooden spoon, until the curd thickens enough to coat the back of the spoon, about 6-8 minutes.
7. Remove from heat and stir in 1/2 cup unsalted butter, cut into pieces, until fully melted and incorporated.
8. Strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and zest.
9. Press plastic wrap directly onto the surface of the curd and refrigerate for at least 2 hours until completely chilled.
10. Split 1 vanilla bean lengthwise and scrape out the seeds using the back of your knife.
11. Combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, vanilla bean seeds, and 1/4 tsp salt in a saucepan.
12. Heat the cream mixture over medium heat until it reaches 170°F, stirring occasionally to dissolve the sugar.
13. Whisk 6 large egg yolks in a separate bowl until smooth and pale yellow.
14. Slowly pour about 1 cup of the hot cream mixture into the egg yolks while whisking constantly to prevent curdling.
15. Pour the tempered egg mixture back into the saucepan with the remaining cream.
16. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon and reaches 175°F.
17. Strain the custard through a fine-mesh sieve into a clean bowl and let it cool to room temperature.
18. Cover the custard and refrigerate for at least 4 hours or until completely chilled.
19. Churn the chilled custard in an ice cream maker according to manufacturer’s instructions until it reaches soft-serve consistency.
20. Layer the churned vanilla ice cream with the chilled orange curd in a freezer-safe container.
21. Freeze for at least 4 hours or until firm enough to scoop.

Using the strained curd ensures your final product has that beautifully smooth texture without any graininess. Ultimately, what makes this dessert so special is how the bright, citrusy orange curd creates these beautiful swirls against the creamy vanilla base. I love serving scoops over warm pound cake or crumbling some ginger snaps on top for that perfect contrast of temperatures and textures.

Orange Curd Glazed Doughnuts

Just when I thought doughnuts couldn’t get any better, I discovered the magic of orange curd glaze during a cozy autumn baking session. My kitchen smelled like a citrus grove mixed with a bakery, and I knew I had to share this recipe with all of you fellow doughnut enthusiasts. There’s something so comforting about homemade doughnuts that store-bought versions just can’t replicate.

Ingredients

– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 packet active dry yeast
– 3/4 cup warm milk (110°F)
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1/2 tsp salt
– 4 cups vegetable oil for frying
– 1 cup orange curd
– 1 cup powdered sugar
– 2 tbsp fresh orange juice

Instructions

1. Combine warm milk and yeast in a large bowl, then let it sit for 5 minutes until foamy.
2. Whisk in egg, melted butter, and granulated sugar until fully incorporated.
3. Gradually mix in flour and salt until a soft dough forms (tip: don’t overmix or the doughnuts will be tough).
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down the dough and roll it out to 1/2-inch thickness on a floured surface.
7. Cut out doughnuts using a 3-inch round cutter and a 1-inch cutter for the centers.
8. Place cut doughnuts on parchment-lined baking sheets, cover, and let rise for 30 minutes.
9. Heat vegetable oil in a deep pot to 350°F using a candy thermometer for accuracy.
10. Fry doughnuts 2-3 at a time for 1-2 minutes per side until golden brown (tip: don’t overcrowd the pot or the oil temperature will drop).
11. Drain fried doughnuts on a wire rack set over paper towels.
12. Whisk together orange curd, powdered sugar, and orange juice until smooth.
13. Dip cooled doughnuts into the orange curd glaze, letting excess drip off (tip: work quickly before the glaze sets).
14. Return glazed doughnuts to the wire rack for 10 minutes to set completely.
Delightfully tender with a crisp exterior, these doughnuts feature that perfect balance of sweet and citrusy flavors. The orange curd glaze adds a lovely tang that cuts through the richness, making them dangerously addictive. I love serving these warm with a dusting of extra orange zest for an extra burst of freshness.

Coconut and Orange Curd Parfait

Tropical flavors always transport me back to that unforgettable beach vacation where I first discovered the magic of coconut and orange together. This Coconut and Orange Curd Parfait has become my go-to dessert when I want something refreshing yet indulgent, and it’s surprisingly simple to whip up even on busy weeknights when I’m craving something special but short on time.

Ingredients

– 3 large eggs
– 1/2 cup granulated sugar
– 1/2 cup fresh orange juice
– 2 tablespoons orange zest
– 4 tablespoons unsalted butter
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
– 1 1/2 cups coconut flakes
– 4 parfait glasses

Instructions

1. Separate 3 egg yolks from the whites, reserving only the yolks for the curd.
2. Whisk egg yolks and 1/2 cup granulated sugar in a heatproof bowl until pale yellow and slightly thickened, about 2 minutes of vigorous whisking.
3. Stir in 1/2 cup fresh orange juice and 2 tablespoons orange zest until fully incorporated.
4. Place the bowl over a saucepan of simmering water, making sure the bottom doesn’t touch the water, and cook while constantly stirring with a silicone spatula for 8-10 minutes until the mixture coats the back of a spoon.
5. Remove from heat and immediately whisk in 4 tablespoons of cold, cubed unsalted butter one piece at a time until fully emulsified.
6. Strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and ensure silky smooth texture.
7. Press plastic wrap directly onto the surface of the curd and refrigerate for at least 2 hours until completely chilled and set.
8. Toast 1 1/2 cups coconut flakes in a dry skillet over medium heat for 3-4 minutes, stirring constantly until golden brown, then immediately transfer to a plate to cool.
9. Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract using an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
10. Layer 2 tablespoons of chilled orange curd into the bottom of each parfait glass.
11. Top with 1/4 cup whipped cream, spreading gently to create an even layer.
12. Sprinkle 2 tablespoons of toasted coconut flakes over the whipped cream.
13. Repeat the layering process once more, ending with a final sprinkle of coconut flakes. Here’s the beautiful part about this dessert – the contrast between the silky orange curd and fluffy whipped cream creates this dreamy texture that melts on your tongue. I love how the toasted coconut adds that satisfying crunch against the smooth layers, and sometimes I’ll garnish with extra orange zest or serve it with shortbread cookies for dipping into those creamy layers.

Orange Curd Vacherin

Crafting this Orange Curd Vacherin felt like bringing a slice of sunshine into my kitchen, especially after a long week of gray skies—there’s something about citrus that just lifts the spirits. I’ve always loved how vacherins combine crisp meringue with creamy fillings, and this orange version is my new favorite for its bright, zesty flavor that cuts through the richness perfectly.

Ingredients

– 4 large egg whites
– 1 cup granulated sugar
– 1/2 tsp cream of tartar
– 1 cup heavy cream
– 3/4 cup granulated sugar
– 1/2 cup fresh orange juice
– 2 tbsp orange zest
– 4 large egg yolks
– 1/4 cup unsalted butter

Instructions

1. Preheat your oven to 200°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, whip 4 large egg whites with an electric mixer on medium speed until frothy.
3. Add 1/2 tsp cream of tartar and continue whipping until soft peaks form.
4. Gradually add 1 cup granulated sugar while whipping on high speed until stiff, glossy peaks form and the sugar is fully dissolved—rub a bit between your fingers to check for grittiness.
5. Pipe or spread the meringue into two 7-inch circles on the prepared baking sheet, creating a slight indentation in the center of each for the filling later.
6. Bake for 2 hours at 200°F until the meringues are dry and crisp, then turn off the oven and let them cool completely inside to prevent cracking.
7. For the orange curd, whisk together 4 large egg yolks, 3/4 cup granulated sugar, 1/2 cup fresh orange juice, and 2 tbsp orange zest in a heatproof bowl.
8. Place the bowl over a saucepan of simmering water, making sure the bottom doesn’t touch the water, and cook while stirring constantly until the mixture thickens enough to coat the back of a spoon, about 8–10 minutes.
9. Remove from heat and stir in 1/4 cup unsalted butter, cut into small pieces, until fully melted and incorporated.
10. Strain the curd through a fine-mesh sieve into a clean bowl to remove any zest bits or cooked egg, then press plastic wrap directly onto the surface and chill for at least 2 hours until firm.
11. Whip 1 cup heavy cream in a chilled bowl until stiff peaks form.
12. Fold the chilled orange curd into the whipped cream until just combined—be gentle to keep the filling light and airy.
13. Place one meringue disk on a serving plate, spread all of the orange cream filling over it, and top with the second meringue disk.
14. Refrigerate the assembled vacherin for at least 1 hour before serving to allow the flavors to meld.

Heavenly is the only word for that first bite—the crisp meringue shatters delicately against the smooth, tangy orange cream, with the zest adding little bursts of brightness. I love serving this with fresh berries on the side for a pop of color, or even drizzling it with dark chocolate for a bittersweet contrast that makes it feel extra special.

Spiced Orange Curd Galette

My kitchen always smells like a cozy bakery this time of year, and this Spiced Orange Curd Galette has become my new favorite way to fill it with warmth. I actually created this recipe when I had some leftover oranges from my morning juicing habit—nothing beats turning potential waste into something magical!

Ingredients

– 1 ½ cups all-purpose flour
– ½ teaspoon salt
– 2 tablespoons granulated sugar
– ½ cup cold unsalted butter
– 4-5 tablespoons ice water
– 3 large oranges
– ½ cup granulated sugar
– 2 large eggs
– ¼ cup unsalted butter
– ½ teaspoon cinnamon
– ¼ teaspoon nutmeg
– 1 egg white
– 1 tablespoon coarse sugar

Instructions

1. Combine 1 ½ cups all-purpose flour, ½ teaspoon salt, and 2 tablespoons granulated sugar in a large bowl.
2. Cut ½ cup cold unsalted butter into small cubes and add to the flour mixture.
3. Use your fingers or a pastry cutter to work the butter into the flour until pea-sized crumbs form.
4. Add 4 tablespoons ice water and mix until the dough just comes together, adding the remaining tablespoon if needed.
5. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for exactly 30 minutes.
6. While dough chills, zest and juice 3 large oranges to yield ½ cup juice.
7. Whisk together ½ cup granulated sugar, 2 large eggs, and orange zest in a medium bowl.
8. Slowly whisk in orange juice until fully incorporated.
9. Transfer the mixture to a saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened to coat the back of the spoon, about 8-10 minutes.
10. Remove from heat and stir in ¼ cup unsalted butter, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg until smooth.
11. Strain the curd through a fine-mesh sieve into a clean bowl to remove any zest bits.
12. Press plastic wrap directly onto the surface of the curd and refrigerate for 20 minutes.
13. Preheat your oven to 375°F and line a baking sheet with parchment paper.
14. Roll the chilled dough into a 12-inch circle on a lightly floured surface.
15. Spread the chilled orange curd over the center of the dough, leaving a 2-inch border.
16. Fold the edges of the dough over the filling, pleating as you go.
17. Brush the crust with 1 egg white and sprinkle with 1 tablespoon coarse sugar.
18. Bake for 30-35 minutes until the crust is golden brown and the filling is set.
19. Cool on the baking sheet for 15 minutes before transferring to a wire rack.

Very few desserts balance bright citrus and warm spices as beautifully as this galette—the creamy curd contrasts perfectly with the flaky, sugared crust. I love serving it slightly warm with a dollop of whipped cream, though it’s equally delicious cold straight from the fridge the next morning.

Conclusion

Captivating, isn’t it? These 25 orange curd recipes offer endless inspiration for your kitchen adventures. We hope you’ll try a few, share your favorites in the comments below, and pin this article to your Pinterest boards for future baking sessions. Happy cooking from our kitchen to yours!