Step 1

Measure all ingredients before you start. Cut the butter into cubes - keep chilled.

Step 2

Place oranges and lemon in the microwave for 10 seconds before you cut and squeeze this will make it easy. Warm the orange juice for about 30 secs.

Step 3

Use a double boiler or make your own - To make your own add an inch of water to the saucepan with a heatproof bowl on top. The water should not touch the top bowl.Pro tip - we use a double-boiler to prevent the eggs from getting scrambled with direct heat.

Step 4

In the top bowl of your double boiler - Add egg and yolks, sugar, salt, cornstarch, and zest. Whisk until light and fluffy - sugar should almost melt.

Step 5

Add orange juice and lemon juice slowly into the egg mixture. Now place the bowl on the double boiler

Step 6

Continue to stir on medium heat. The mixture should cook with just the steam from the water in the saucepan below.Pro tip - if you cook on low it will take forever to thicken. Since we are cooking on a double boiler you can keep the heat medium heat and stir continuously.

Step 7

After about 8 to 10 minutes - you will notice the foam that was caused by whipping the egg mixture will slowly disappear and the mixture will start to thicken.

Step 8

Continue to stir until it coats the back of your wooden spoon or spatula. Remove from heat.

Step 9

Gradually add cubes of butter one at a time. Make sure each piece is well incorporated. The mixture will continue to thicken as it cools.Pro tip - the cool butter stops the cooking and makes it smooth and velvety. Add it slow but not too slow or the last of the butter won't incorporate in cooled curd.

Step 10

Once all the butter has been incorporated, strain it through a mesh or a strainer to remove the zest. This will also give you a smooth creamy curd.

Step 11

I like to transfer mine to a mason jar.