I love me some lemon curd. I've even made some damn fine orange curd. I'm making a batch of orange creamsicle cupcakes in a few days and would love to fill them with orange curd before icing. According to Rose Levy Beranbaum in The Cake Bible, orange curd does not thicken as successfully as lemon or lime curd due to a lower acidity. I have never attempted orange curd, but hate the idea of throwing out ingredients, so I'd like a solid jumping-off point at least.
I am not worried about PITA processes. I'm totally OK using stabilizers if it will give me a better end product. So far, my 2 thoughts are to add citric acid (I have it on-hand for cheesemaking), or to add gelatin, tapioca starch, arrowroot, or cornstarch. What do you think?