Orange curd

(About 300 ml)

  • 140 g (145 ml) caster sugar
  • 170 ml orange juice
  • 170 g (185 ml) unsalted butter, cubed
  • 4 egg yolks, beaten
  • 2 eggs, beaten
  • Finely grated zest of a quarter of an orange

Combine all the ingredients in a pot. Heat over low temperature while stirring. Simmer for 15 – 20 minutes. You must stir all the while. The mixture must thicken before you remove it from the heat. Then immediately pour it into a bowl. Let cool before use. Spoon into tartlet cases or meringue pavlovas, or serve as is. Decorate with orange rind or zest or serve with whipped cream.