Step 1

Use a zester to zest all three oranges and the lemon. Make sure to zest just the color and not the bitter white skin underneath. Collect the zest of both the oranges and lemons. You should have at least 1 tablespoon of orange zest and 1 teaspoon of lemon zest. Use it all.

Step 2

Now cut 1-2 of the oranges to squeeze ½ cup of fresh orange juice. Squeeze the lemon and measure out 1 tablespoon of lemon juice.

Step 3

Set a small sauce pot over medium heat. Add the 1/2 cup of orange juice, 1 tablespoon of lemon juice, all the orange and lemon zest, sugar, eggs and additional egg yolks, butter, and salt.

Step 4

Use a whisk to mix the ingredients together as the butter melts. Once the butter has completely melted whisk thoroughly to make sure there are no clumps.

Step 5

Bring the mixture to a boil, stirring consistently. Once the curd is boiling, lower the heat if needed and continue to simmer and stir for 5 to 6 minutes until the mixture seems thick. *I like to use a rubber spatula to make sure to scrape all the curd off the bottom, so it doesn’t burn as I stir.