- 2 large free-range eggs, plus 2 extra yolks
- 225g caster sugar
- 2 large oranges, zest and juice of
- 2 tbsp lemon juice
- 115g unsalted butter, cut into small cubes
Pre-heat the oven to 140C/120C Fan/Gas 1. Wash one medium or two small jam jars, then rinse well and put in the oven to sterilise them, or place in a dishwasher and run through on a very hot cycle.
Beat the eggs and yolks together in a large bowl. Stir in the caster sugar, orange zest and juice, lemon zest, and butter.
Put the bowl over a pan of simmering water, making sure it doesn't touch the water. Stir with a wooden spoon until the mixture is thick enough to coat the back of your spoon. Run your finger down the back of the spoon; if it leaves a path, the curd is ready.
Pour into jars and cover. Store in the fridge, where it will keep for up to three weeks.