Description
This homemade orange curd recipe is an eggless and dairy-free treat bursting with fresh citrus flavor. Made with freshly squeezed orange juice, vegan butter, and naturally thickened with cornstarch, it’s perfect as a spread, dessert topping, or filling for pastries. The curd is smooth, tangy, and rich, all while being free from eggs and dairy, making it suitable for vegan and lactose-intolerant diets.
Ingredients
Scale
Orange Prep
- Zest of 3 oranges
- 360 ml freshly squeezed orange juice (strained)
Curd Base
- 150 g cane sugar
- 120 ml non-dairy milk
- 50 g cornstarch (cornflour)
- ¼ teaspoon sea salt
- 60 g vegan butter (cold and cubed)
Instructions
- Prepare the oranges: In a large bowl, mix 3 parts water with one part white vinegar and soak the oranges for 10 minutes. Dry them well. Zest only the bright outer zest of the oranges, avoiding the bitter white pith. Juice the oranges and strain the juice through a fine-mesh sieve to remove seeds.
- Flavor the sugar: Add the sugar and orange zest to a saucepan. Rub the zest into the sugar with your fingertips until the sugar crystals feel moist and fragrant.
- Whisk in the ingredients: Stir in the cornstarch to the sugar and zest mixture until evenly combined. Add the filtered orange juice, non-dairy milk, and salt, whisking continuously to create a smooth mixture.
- Cook: Place the saucepan on medium heat (use low heat if using a gas stove) and cook the mixture, whisking constantly for about 10 minutes. Alternate between whisk and rubber spatula to prevent sticking. Cook until the curd thickens enough to coat the back of the spatula without dripping.
- Sift: Put the cold vegan butter in a large mixing bowl and set a fine-mesh sieve over it. Pour the hot orange curd through the sieve, using a spatula to press it through as needed. Whisk the curd into the butter until completely smooth and glossy.
- Chill: Cover the surface of the curd directly with plastic wrap to avoid a skin forming. Let it cool slightly for 10-15 minutes, then transfer to a sealed container or jar and refrigerate.
- Storage: Store the curd in an airtight jar in the fridge for up to one week. If using the same day, it can be kept sealed at room temperature. Reheat gently over a double boiler to loosen the consistency if needed.
Notes
- For the best flavor, use freshly squeezed orange juice and zest from unwaxed oranges.
- Washing the oranges in vinegar water helps remove wax and impurities from the peel.
- Keep whisking during cooking to prevent lumps and burning.
- If the curd is too thick after chilling, reheat gently to restore a spreadable texture.
- This curd is perfect for spreading on toast, filling cakes, or as a topping for desserts.
