Eggless Orange Curd

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Delicious Orange Curd made without eggs yet fully packed with flavours – a perfect addition for desserts or filling a cake.

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Fruit curd is a thick, creamy spread that is made by cooking together fruit juice – usually a citrus fruit, egg yolks, butter and sugar. When you are catering to dietary preferences or egg allergies, this eggless orange curd recipe is a saviour. This is a simple version – thickened with cornflour and added butter for depth of flavour and lusciousness.

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This recipe is adapted from a fabulous baker Shano Biju of Soulful Bakes. When I was working on an Orange Cake, I pinged her to ask if this would be thick enough as filling between two layers (with a dam of buttercream of course). She wasn’t sure as she hadn’t used it for filling but recommended increasing the quantity of cornflour. I tried a small batch with 3 tbsp of cornflour (instead of 1.5 from her recipe) and it was a big lump that was not smooth at all and tasted just of cornflour. I went back to the proportions in her recipe with just a slight increase and instead of using the curd as is, I added it to my Condensed Milk Buttercream and used that as filling – it was amazingly delicious!

If you’ve seen my eggless lemon curd recipe it has condensed milk, but since oranges are sweet themselves, these work perfectly with just a little sugar.

Eggless Orange Curd

Delicious Orange Curd made without eggs yet fully packed with flavours – a perfect addition for desserts or filling a cake.
Keyword eggless, orange curd
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 15 minutes
Author Noopur


  • 120 ml freshly squeezed orange juice
  • 1 tsp fresh orange zest
  • 40 g caster sugar
  • 2 tbsp cornflour – about 20 grams
  • 1 tbsp water
  • 15 g unsalted butter – 1 tbsp


  • Prepare a slurry by mixing cornflour with water in a small bowl until it’s fully dissolved without lumps. Keep aside.
  • In a saucepan, add the orange juice, zest and sugar and heat on low flame till sugar is dissolved (about 2-3 minutes).
  • Add the cornflour slurry to the pan and keep mixing to avoid lumps. The mixture will start to thicken. It takes about 1-2 minutes.
  • Add the butter and keep mixing till the butter is melted and you’ve reached your desired consistency. Switch off the flame.
  • Pour it into a clean bowl and cover it with plastic wrap/cling such that it’s touching the top to avoid skin to form as it cools.
  • Refrigerate the curd for at least 1 hour before using. The curd will continue to thicken as it cools. The curd can be refrigerated for up to 10 days.


  1. Hey noopur.Thanks for the wonderful recipe.I love your brownies recipe too.

    Can this orange curd be frozen?

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