O range Curd

You will need:

3 large oranges

1 lemon

1 lb castor sugar

6 eggs (beaten)

4 oz butter (unsalted)

•  Peel the zest from one of the oranges and the lemon – I use a potato peeler rather than a zester as it will all be going in the food processor anyway)
• Add the zest to the food processor along with the sugar and blitz until you are left with just an orangey, tangy sugar with flecks of zest
• Place a large heatproof bowl over a pan of gently simmering water (make sure the bowl isn’t touching the water)
• Gently melt the butter and while it’s melting, juice the oranges and lemon
• Add the zesty sugar, the juice (through a sieve to avoid pips) and the eggs to the bowl and stir until the sugar has melted
• Keep heating gently and stirring occasionally until the mix starts to thicken (approx 50 mins)

Don’t panic if this happens – it will come together at the end!

• Pass the whole lot through a sieve (this isn’t necessary unless you’re puritanical about wanting a completely smooth curd – otherwise you can keep it with flecks of zest)
• Ladle into hot, sterilised jars and seal
• Keeps for approx 2 weeks in the fridge