Microwave Orange Curd

Jar of orange curd with oranges on a white wooden background.

5 from 6 votes

This microwave orange curd is quick and easy to make, with a lovely fresh citrus flavour. Perfect for spreading on toast and scones or using as a filling for cakes, tarts and desserts.

Course Jam and Curd

Cuisine British

Prep Time 10

Total Time 10

Servings servings

Calories 73kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

2 medium oranges zest and juice (you will need 125 ml orange juice)
2 large free-range eggs
145 g caster sugar (superfine sugar)
50 g butter
25 ml lemon juice squeeze half a lemon for this

UK Measurements - US Measurements

Instructions

Squeeze the juice from two medium oranges, zest the oranges and add it to the juice. You will need 125 ml of freshly squeezed orange juice.
Prepare the rest of the ingredients - weigh out the sugar and butter and get the eggs ready. You'll also need 25 ml of fresh lemon juice, add this to the orange juice so you have 150 ml juice in total.
2 medium oranges, 25 ml lemon juice
Add the eggs, sugar, butter to the juice and zest in a large bowl.
2 large free-range eggs, 145 g caster sugar (superfine sugar), 50 g butter
Mix using a fork (make sure you beat well so that the eggs are fully combined). Microwave on high for two minutes, then stir again.
Microwave on high for 2 minutes. Stir well after heating. You'll see the curd start to thicken up.
Microwave on high for another minute then stir well.
Check if the curd is coating the back of a spoon - dip a spoon into the curd and seeing if it slides off or remains on the back of the spoon. If it coats the spoon then the curd can now be put in the fridge to set.
Note - if it doesn't coat the spoon yet, heat for another minute, stir then check again.
Transfer the curd to a sterilised glass jar, put on the lid, and allow to cool fully. Then refrigerate.

Notes

Yield

This recipe will yield one jar of orange curd (324 ml jar size).

Storage

Orange curd keeps for 1-2 weeks in the fridge.

Lumps

If you can see white specks or lumps in your curd this may be from uneven cooking and whisking, where the egg has formed into lumps. Sieve the curd before transferring it to jars.

Removing the zest

I usually sieve my curd before jarring it up to remove the tiny pieces of zest.

How to tell the curd is ready

If it coats the spoon and has a shiny appearance on the surface then this shows the curd is ready.

Nutrition