500ml lemon juice
375ml orange juice
125ml lemon juice
3 extra large eggs or 4 large eggs
2 egg yolks for lemon, 3 for orange curd
15ml potato flour or corn flour
Squeeze the citrus and strain the juice to remove pips.
Place the juice and sugar in a stainless steel or enamel saucepan. Other metals will discolour the curd.
Add the butter
Whisk the eggs and cornflour together to mix well and add this to the above mixture.
Now heat the mixture, stirring constantly until it comes to a gentle boil. Boil for about 60 seconds, still stirring. It will become a translucent gel.
Pour into jars and seal.
Store in a cool cupboard or refrigerate.
Use within 8 weeks.