- 8 egg yolks
- 290 gm caster sugar
- 90 ml each orange juice and lemon juice, plus finely grated rind of 1 orange and 1 lemon
- 160 gm butter, coarsely chopped
- 1Whisk yolks and sugar in a bowl to combine, then whisk in juices and rinds. Transfer to a saucepan, add butter and stir continuously over medium heat until just simmering (5-6 minutes). Remove from heat, strain into a sterile container and refrigerate until thick and cold (1-2 hours). Citrus curd will keep refrigerated in an airtight container for a week.
Note This recipe makes about 400ml.