Makes about 1-1/2 cups Difficulty
4 large egg yolks 2 whole eggs 2/3 cup sugar Grated zest of 2 large oranges ½ cup fresh orange juice 10 Tablespoons unsalted butter, cut into tablespoons
In a medium stainless steel saucepan, whisk together the egg yolks, whole eggs, sugar and orange zest until light in color. Add the orange juice and butter. Place the pan over medium heat and cook, whisking constantly until the butter melts. Continue whisking until the curd is thickened and simmers gently for a few seconds. Using a spatula, scrape the curd into a sieve. Set the sieve over a bowl and strain the curd into the bowl. Let cool then cover and refrigerate until thickened.
This curd will keep in an airtight container for up to 1 week.