Eggless Orange Curd
If you love citrus desserts that feel bright, silky, and just a little luxurious, this eggless orange curd is about to become a favorite. It’s smooth, glossy, bursting with fresh orange flavor, and completely egg-free—without sacrificing that classic curd texture we all love. No eggs, no tempering, no stress. Just pure citrus sunshine in a spoon.
This curd is made with freshly squeezed orange juice and plenty of fragrant zest, which gives it a bold, natural flavor that store-bought versions can’t touch. I used a mix of raspberry oranges and a navel orange here, but this recipe is wonderfully flexible. Whatever oranges you have on hand will work beautifully, as long as they’re juicy and fragrant.
One of my favorite steps in this recipe is rubbing the orange zest directly into the sugar. It’s a small thing, but it makes such a difference—releasing the citrus oils and infusing the sugar with intense orange aroma before anything even hits the heat. From there, the curd comes together gently on the stovetop, thickened with arrowroot starch or cornstarch and finished with cold butter for that silky, spoonable texture.
This eggless orange curd is incredibly versatile. Spoon it over toast, swirl it into yogurt, layer it into cakes, spread it between cookies, or eat it straight from the jar (no judgment here). It’s bright, balanced, and just sweet enough, with a smooth finish that feels elegant without being fussy.
This eggless orange curd is proof that you don’t need eggs to create something rich, luxurious, and completely crave-worthy. Bright, silky, and packed with real citrus flavor, it’s the kind of recipe that quietly becomes a staple—one jar leading to another, and then another.
Spoon it over toast or scones, swirl it into yogurt or oatmeal, layer it into cakes and cupcakes, or use it as a filling for tarts and pastries. It’s just as lovely drizzled over pancakes or waffles as it is folded into buttercream or cheesecake, and honestly? It’s just as good eaten straight from the jar with a spoon.
Ingredients
Eggless Orange Curd
- Zest of 2 raspberry oranges + 1 navel orange
(about 2 tablespoons / 12 grams zest total) - 360 ml freshly squeezed orange juice (1¼ cups)
- 150 grams granulated sugar (1 cup)
- 120 ml milk (½ cup)
- 3 tablespoons arrowroot starch or cornstarch (24 grams)
- ¼ teaspoon fine sea salt (1.5 grams)
- 60 grams unsalted butter, cold and cubed (¼ cup)
- 1 teaspoon vanilla bean paste (5 grams)
Instructions
- Wash the oranges
In a large bowl, combine 3 parts water with 1 part white vinegar. Add the oranges and let them soak for 10 minutes. Remove, rinse well, and dry thoroughly. - Zest and juice
Zest only the bright outer peel of the oranges, avoiding the bitter white pith. Set the zest aside. Juice the oranges and strain the juice through a fine-mesh sieve to remove seeds or pulp. Measure out 360 ml (1¼ cups) of juice. - Flavor the sugar
Add the granulated sugar and orange zest to a medium saucepan. Using your fingertips, rub the zest into the sugar until it feels slightly damp and fragrant, like wet sand. - Add the dry ingredients
Whisk the arrowroot starch (or cornstarch) and salt into the sugar mixture until evenly combined. - Add the liquids
Whisk in the orange juice and milk until smooth and fully incorporated. - Cook the curd
Place the saucepan over medium heat and cook, whisking constantly. Alternate between a whisk and a rubber spatula to prevent sticking. The mixture will gradually thicken over about 8–10 minutes. - Check thickness
Once the curd is thick enough to coat the back of a spatula without running off, remove it from the heat. - Finish with butter
Place the cold, cubed butter in a large heatproof bowl. Pour the hot curd through a fine-mesh sieve directly over the butter, using a spatula to push it through if needed. Whisk until the butter is fully melted and the curd is smooth and glossy. - Add vanilla
Whisk in the vanilla bean paste until fully incorporated. - Cool and chill
Press plastic wrap directly onto the surface of the curd and let it cool for 10–15 minutes. Transfer to a sealed jar or container and refrigerate until fully chilled.
Storage & Serving Tips
- Refrigerator:
Store the orange curd in an airtight jar in the refrigerator for up to 1 week. - Same-Day Use:
If using the curd the same day, it can be kept at room temperature in a sealed jar for several hours. - Reheating:
For a looser consistency, gently warm the curd over a double boiler, stirring constantly until smooth.