Put all the ingredients except the butter in a Bain-Marie over a pan of water you have heated up to simmering point.
3 kiwi fruit, zest and juice of 1 small satsuma, 3 eggs yolks, 100 g caster sugar (superfine sugar)
Leave the pan on the heat. Stir together for about 15 minutes until the mixture thickens up and coats the back of a spoon.
Sieve the mixture into a bowl, pressing it through the sieve with the back of a spoon.
Beat in the butter until it goes thick and glossy.
50 g butter
Allow to cool and if you wish, put it in sterilized, clean jars, otherwise put it in a covered bowl in the fridge. It will thicken as it chills.
Notes
Use the kiwi satsuma curd in a Victoria sponge for a delicious alternative to lemon, orange or passionfruit curd, or eat with soft fresh bread or on toast.For a quick and easy dessert, break up a meringue nest, add freshly whipped cream, and top with kiwi satsuma curd.