• First, you will need to zest your oranges.
• If using fresh fruit for the juice, now juice some oranges, strain the juice to remove any seeds, measure and place ⅓ cup (80ml) in a small bowl. 
• Do the same with some lemons. You will need 3 TBSP (45ml) of lemon juice.
• Next, separate the egg yolks from the whites. Save the whites to use to make another recipe, such as pavlova.
  

Orange Curd Stovetop Recipe

• In a medium bowl, whisk together the eggs yolks and the sugar until smooth.
  
• In a medium saucepan, combine the orange juice, lemon juice, orange zest and butter.
• Heat over low heat until the butter is just melted.
• Remove the saucepan from the heat and add the egg mixture. Whisk to combine.
  
• Return the saucepan to the heat, and cook, stirring regularly over medium-low until the mixture begins to thicken. This can take around 5 minutes.
• Now, start stirring consistently until the mixture is thick and coats the back of a spoon. This can take about 7 to 10 minutes.
  
• Remove from the heat and strain through a fine mesh sieve. Straining is optional, and will remove the zest.
  
• Transfer to a sterilised jar, allow to cool, then add the lid.
  

Orange Curd Microwave Recipe

• Add the juices, sugar, orange zest, and egg yolks in a large microwaveable jug or bowl. Whisk to mix together.
• Add the butter. 
• Microwave on high for 1 minute, whisk the mixture. Continue microwaving on 1 minute intervals, whisking between each heating session.
• It can take up to 7 minutes to cook, depending on your microwave.
• The curd will be ready when you see bubbles appear in your mixture.
• Strain and place in a sterilised jar.
• Allow to cool and add the lid.

Storing Orange Curd

• Avoid storing in metal containers as it might react and turn a green colour.
• Store this curd in the fridge for up to 2 weeks.
• You an also freeze this recipe in a freezer-safe container. It should last for up to 1 year this way. Thaw it in the fridge and then use within 2 weeks.
• Orange curd can be preserved by water bathing. Just pour the mixture into sterilised half-pint jars, leaving the ½ inch headspace.

  Place the sealed jars in a water bath canner and bring to the boil. This should take around 25 minutes. Once the water is boiling, start the timer and process for 15 minutes.

  Turn off the canner and allow the jars to sit for 5 minutes before removing them.

  Carefully remove the jars and allow them to cool to room temperature. Check the seals and place any unsealed jars in the fridge or freezer.