Święta i uroczystości

ORANGE CURD

(Prepare 4 small jars, 227g / ½ lb)

Orange rind and juice: from 3 medium, sweet oranges
Lemon juice: from 1 unwaxed lemon
Sugar white: 350g / 12 oz
Eggs free range 4: 140ml / 5fl oz of egg liquid
Butter unsalted: 100g / 4 oz

Prepare fruit by washing as jars, pat dry with clean paper towel. Using the vegetable peeler, thinly slice the rind from the oranges, squeeze juice from oranges put to one side.
Halve lemon and squeeze out the juice. Place the butter in the medium heat proof bowl, the bowl sits inside the saucepan, which has been filled with boiling water until the water level is below the bowl but not touching the bottom of the bowl. (If the water touches the bowl then too much heat will be transferred and cause the mixture to boil, spoiling the curd.) Add lemon and orange juice, sugar and rind to the bowl. Stir over a low heat until the sugar is dissolved. Continue as lemon curd.

http://www.jamworld.co.uk/curd2.html