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
Scale
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
