Finely grate the orange rind, Squeeze the juice from the orange and lemon and remove the pips. Thoroughly whisk the eggs. Place the butter in a double pan (Big pan with boiling water with a smaller pan, or bowl, inside it). When the butter has melted add the grated rind, juices, sugar and eggs. Cook gently (still in the double pan) until the curd thickens, stirring frequently to obtain an even consistency.

Bottle as you would any preserve/jam/jelly.

Delicious spread on hot buttered toast. We also use it as a open topped pie filler. Bake the pastry case blind (or buy one which is easier) fill it with orange curd. Sticky, sweet and delishhhhhh.........................ious.