Uploaded December 2021 | Updated September 2026, 2 weeks ago
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YBD Orange Curd Filling
Yield: Enough to fill one 8-inch cake
What you need….
½ cup (120 ml) orange juice concentrate
1 tablespoon cornstarch
1 tablespoon finely grated lemon zest
6 tablespoons (85 g) unsalted butter, at room temperature
¾ cup (150 g) granulated sugar
4 large egg yolks
1/2 teaspoon Vanilla
Instructions
1. In a cold saucepan, whisk cornstarch and orange juice concentrate until the cornstarch is broken up and there are no lumps.
2. Add the zest and vanilla and heat on medium-high, stirring, for 2 to 3 minutes until the mixture thickens.
3. Add the butter and sugar, and heat until the butter is melted and sugar is dissolved.
4. In a separate bowl, whisk the egg yolks. Temper the yolks by adding a small amount of the hot liquid and whisking until incorporated.
5. Add the yolks to the pan and cook on low, stirring constantly, for 10 to 12 minutes until the curd is thick. Transfer the finished curd into a bowl or storage container.
6. Place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Cover the container/bowl and refrigerate the curd overnight before using.
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Follow us!!
Instagram: instagram.com/youvebeendesserted
TikTok: tiktok.com/@joshuajohnrussell
Check out all the recipes featured on this episode on the You've Been Desserted website
youvebeendesserted.com
Want to collaborate, sponsor, or just have a killer idea? Email the show at: info@youvebeendesserted.com
————————————————————————————————————————————————————
YBD Orange Curd Filling
Yield: Enough to fill one 8-inch cake
What you need….
½ cup (120 ml) orange juice concentrate
1 tablespoon cornstarch
1 tablespoon finely grated lemon zest
6 tablespoons (85 g) unsalted butter, at room temperature
¾ cup (150 g) granulated sugar
4 large egg yolks
1/2 teaspoon Vanilla
Instructions
1. In a cold saucepan, whisk cornstarch and orange juice concentrate until the cornstarch is broken up and there are no lumps.
2. Add the zest and vanilla and heat on medium-high, stirring, for 2 to 3 minutes until the mixture thickens.
3. Add the butter and sugar, and heat until the butter is melted and sugar is dissolved.
4. In a separate bowl, whisk the egg yolks. Temper the yolks by adding a small amount of the hot liquid and whisking until incorporated.
5. Add the yolks to the pan and cook on low, stirring constantly, for 10 to 12 minutes until the curd is thick. Transfer the finished curd into a bowl or storage container.
6. Place a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Cover the container/bowl and refrigerate the curd overnight before using.
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