Orange or Lemon Curd

Makes: 700 - 900g (1½ - 2lb)

4 medium Oranges or Lemons
450g (1lb) Caster Sugar
225g (8oz) Butter
5 Eggs

Thinly peel the rind and squeeze the juice from the fruit.
Place the rind and juice into a double boiler (a bowl placed over a saucepan of boiling water).
Add the sugar and butter, cook over a low heat until the sugar is fully dissolved.
Remove from the heat and blend with the strained and beaten eggs.
Return to the low heat and cook until the curd will coat the back of a spoon.
Pot and seal as for jam.
Keeps for 2 weeks or 4 weeks if kept in a refrigerator.

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Orange or Lemon Curd

Preserves
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