Introduction

This homemade orange curd is a bright and tangy spread that’s completely eggless and dairy-free. It’s silky smooth, bursting with fresh citrus flavor, and perfect for spreading on toast, dolloping on desserts, or stirring into yogurt. Making it from scratch is easier than you might think!

Ingredients

Zest of 3 oranges
360 ml (1 ¼ cups) orange juice, freshly squeezed
150 g (1 cup) cane sugar
120 ml (⅔ cups) non-dairy milk
50 g (5 tbsp) cornstarch (cornflour)
¼ teaspoon sea salt
60 g (¼ cup) vegan butter, cold and cubed

Instructions

Step 1: Prepare the oranges by soaking them in a mixture of three parts water to one part white vinegar for 10 minutes. Dry them well afterward.
Step 2: Zest the bright outer layer of the oranges without including the white pith. Juice the oranges and strain the juice through a fine-mesh sieve to remove any seeds.
Step 3: Combine the sugar and orange zest in a saucepan. Use your fingertips to rub the zest into the sugar until it feels damp and fragrant.
Step 4: Whisk the cornstarch into the sugar and zest mixture until evenly combined. Add the orange juice, non-dairy milk, and sea salt, then whisk until smooth.
Step 5: Cook the mixture over medium heat (or low heat for gas stoves), whisking constantly, until it thickens—about 10 minutes. Alternate between using a whisk and a rubber spatula to prevent sticking. When the curd coats the back of the spatula without running off, remove from heat.
Step 6: Place the cold vegan butter in a large bowl and position a fine-mesh sieve on top. Pour the hot curd through the sieve, pressing it through with a spatula if needed. Whisk the curd into the butter until smooth.
Step 7: Cover the surface of the curd with plastic wrap and let it cool for 10–15 minutes. Then transfer to a sealed container or jar and refrigerate.

Tips & Variations

Use a mix of Valencia and blood oranges for a deeper flavor and more vibrant color.
Substitute arrowroot starch for cornstarch if preferred.
Try unsweetened soy, almond, or oat milk according to your taste.
Swap vegan butter for coconut cream or thick canned coconut milk, though the curd may be less firm.
Cook slowly on low heat, especially on gas stoves, to prevent the curd from thickening too fast or burning.

Storage

Store the orange curd in an airtight jar in the refrigerator for up to one week. For same-day use, it can be kept sealed at room temperature. To loosen the curd if it becomes too firm, gently melt it over a double boiler before use.

How to Serve

A small clear glass jar filled with smooth, thick orange curd, slightly mounded above the jar rim; a woman's hand holding a silver spoon scooping a glossy, velvety dollop of the orange curd from the jar. Surrounding the jar are halved blood oranges with deep red and orange segments, resting on a wooden board placed on a white marbled texture. In the blurred background, more orange curd and a blood orange are visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought orange juice?

Freshly squeezed orange juice provides the best flavor and brightness for this curd, but you can use store-bought juice if fresh is not available. Just be sure it’s 100% orange juice without added sugars or preservatives.

Is this recipe suitable for vegans?

Yes, this orange curd is both eggless and dairy-free, making it vegan-friendly. Just make sure to use vegan butter or the suggested coconut cream alternative.