Orange Curd

1. 1

   In a small heavy saucepan, whisk together the eggs and egg yolks.

2. 2

   Whisk in the sugar, then whisk in the citrus juices and zests.

3. 3

   Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil.

4. 4

   Immediately strain the curd into a bowl.

5. 5

   Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic.

6. 6

   Refrigerate the curd overnight; it can be refrigerated for up to 1 week.

No additional tips available.