When oranges are in season, making orange curd is a must for me! I love orange curd on toast, and use it in cakes as well. It also makes a lovely tart filling. This orange curd isn't too sweet, it's just right.
Whisk together the egg yolks, sugar, orange zest, orange juice and lemon juice in a saucepan. Place over medium-high heat, whisking constantly. After about 10 minutes, the orange curd mixture should be simmering; continue simmering and whisking constantly for another 2 minutes.
Off the heat, stir in the salt. Then begin to add the butter a cube at a time, whisking till each cube is incorporated.
Transfer your orange curd into a jar or dish. I cover it with cling film right on top of the surface so that a skin doesn't form. Place in the fridge to chill for a couple of hours for best flavour before enjoying on whatever you desire!
This orange curd lasts a good week or so in the fridge - if it lasts that long!