Yield 1¼ cups of curd
4 egg yolks
85g caster sugar
50ml lemon juice
50ml orange juice
40g butter, chopped into small cubes
- Whisk egg yolks and sugar until combined. Add in lemon and orange juice and continue to whisk until incorporated. Strain into a stainless steel bowl.
- Place the bowl over a saucepan of simmering water (make sure that the base of the bowl doesn't touch the water). Whisk continuously until it thickens and custard-like. Whisk in butter.
- Remove from heat and pour into a container. Cover immediately with clingfilm to prevent a skin from forming. The lemon-orange curd will continue to thicken as it cools.
- Refrigerate. (Keep up to a week)
Suggestions: Use as a spread for crackers, scones or filling for tarts, pies, cakes, swiss roll, etc etc.