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