Homemade Eggless Dairy-Free Orange Curd Recipe
Introduction
This homemade orange curd is a bright and tangy spread that’s both eggless and dairy-free, making it perfect for various dietary needs. It’s silky smooth, bursting with fresh citrus flavor, and ideal for toast, desserts, or as a filling.
Ingredients
- Zest of 3 oranges
- 360 ml fresh orange juice (strained)
- 150 g cane sugar
- 120 ml non-dairy milk
- 50 g cornstarch (cornflour)
- ¼ teaspoon sea salt
- 60 g cold vegan butter, cubed
Instructions
- Step 1: Prepare the oranges by soaking them in a mix of three parts water to one part white vinegar for 10 minutes. Dry well, then zest only the bright outer layer, avoiding the bitter white pith. Juice the oranges and strain to remove seeds.
- Step 2: In a saucepan, combine the cane sugar and orange zest. Rub the zest into the sugar with your fingertips until the sugar feels slightly damp and aromatic.
- Step 3: Whisk the cornstarch into the sugar and zest mixture until evenly blended. Add the orange juice, non-dairy milk, and sea salt, whisking until smooth.
- Step 4: Cook the mixture over medium heat (or low heat for gas stoves), whisking continuously until it thickens to coat the back of a spatula, about 10 minutes. Alternate between using a whisk and a rubber spatula to prevent sticking.
- Step 5: Place the cold vegan butter in a large bowl and set a fine-mesh sieve on top. Pass the cooked curd through the sieve into the bowl, pressing with a spatula if needed. Whisk until the butter is fully incorporated and the curd is smooth.
- Step 6: Cover the surface of the curd with plastic wrap and let it cool for 10–15 minutes. Transfer to a sealed container and refrigerate until ready to use.
Tips & Variations
- Use freshly squeezed orange juice for the best natural flavor; bottled juice can be too sweet or acidic.
- If you prefer a zest-free texture, increase straining time or skip adding zest to the sugar.
- For a different citrus twist, substitute some of the orange juice with lemon or lime juice.
- Vegan butter is essential for a creamy texture, but coconut oil can be used if preferred.
Storage
Store the orange curd in an airtight container in the refrigerator for up to one week. If you plan to use it the same day, it can be kept at room temperature in a sealed jar. To loosen the curd, gently melt it over a double boiler until it reaches the desired consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen orange juice for this recipe?
While fresh juice is best for flavor, frozen juice that has been fully thawed and strained can be used in a pinch. Avoid concentrate as it may affect the texture and sweetness.
Is this orange curd suitable for freezing?
Freezing is not recommended as the texture can change upon thawing. It’s best enjoyed fresh or refrigerated within a week.
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Homemade Eggless Dairy-Free Orange Curd Recipe
- Total Time: 25 minutes
- Yield: Approximately 1 cup (240 ml) of orange curd 1x
- Diet: Vegan
Description
A refreshing and creamy homemade orange curd recipe that is both eggless and dairy-free, perfect for spreading on toast, filling pastries, or as a tangy topping. Made with fresh orange juice, zest, cornstarch, and vegan butter, this vibrant curd offers a luscious texture and bright citrus flavor without any animal products.
Ingredients
Orange Preparation
- Zest of 3 oranges
- 360 ml freshly squeezed orange juice
Curd Base
- 150 g cane sugar
- 120 ml non-dairy milk (such as almond, soy, or oat milk)
- 50 g cornstarch (cornflour)
- ¼ teaspoon sea salt
Finishing
- 60 g vegan butter (cold and cubed)
Instructions
- Prepare the oranges: Create a cleaning solution by mixing three parts water with one part white vinegar in a large bowl. Soak the oranges in this mixture for 10 minutes to clean their surface, then dry thoroughly. Zest only the bright outer layer of the orange peel, avoiding the bitter white pith. Juice the oranges and strain the juice through a fine-mesh sieve to remove seeds and pulp.
- Flavor the sugar: In a saucepan, add the cane sugar and orange zest. Use your fingertips to rub the zest into the sugar until the sugar feels damp and fragrant, helping to release the citrus oils into the sugar.
- Whisk in the ingredients: Add the cornstarch to the sugar and zest mixture, whisking well until fully combined. Pour in the fresh orange juice, non-dairy milk, and sea salt. Whisk the mixture until it becomes smooth and lump-free.
- Cook: Place the saucepan over medium heat (reduce to low heat if using a gas stove). Stir constantly with a whisk and occasionally scrape the bottom and sides with a rubber spatula to prevent sticking. Cook the mixture for approximately 10 minutes until it thickens enough to coat the back of the spatula without running off easily. Once thickened, remove from heat.
- Sift and mix with butter: Place the cubed cold vegan butter into a large bowl and set a fine-mesh sieve on top of it. Pour the hot orange curd through the sieve, using a spatula to press through any solids. Whisk the strained curd vigorously into the butter until it becomes silky smooth and fully incorporated.
- Chill: Immediately cover the surface of the orange curd with plastic wrap to prevent a skin from forming. Let it cool at room temperature for 10–15 minutes, then transfer to a sealed container or jar and refrigerate until use.
- Storage: Store the orange curd in an airtight container in the refrigerator for up to one week. For same-day use, it can be kept at room temperature in a sealed jar. If the curd becomes too thick, gently warm it over a double boiler to restore a runnier consistency.
Notes
- Use firm, unwaxed oranges for the best zest and juice quality.
- Freshly squeezed orange juice is crucial for a bright and natural flavor.
- Cane sugar provides a richer flavor than white sugar and complements citrus well.
- Non-dairy milk options include almond, soy, oat, or coconut milk depending on dietary preferences.
- Cornstarch acts as a thickening agent to achieve the perfect curd texture.
- Vegan butter ensures the recipe remains dairy-free while adding creaminess.
- Use low heat to avoid curdling or burning, whisking constantly for a smooth consistency.
- Covering the curd with plastic wrap prevents skin formation during cooling.
- Reheat gently if needing to adjust thickness for different uses.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sauce/Spread
- Method: Stovetop
- Cuisine: Western
Keywords: orange curd, eggless orange curd, dairy-free orange curd, vegan curd, citrus spread, orange dessert sauce, vegan butter orange curd
