Squeeze the juice from two medium oranges, zest the oranges and add it to the juice. You will need 125 ml of freshly squeezed orange juice. Prepare the rest of the ingredients - weigh out the sugar and butter and get the eggs ready. You'll also need 25 ml of fresh lemon juice, add this to the orange juice so you have 150 ml juice in total.
2 medium oranges, 25 ml lemon juice
Add the eggs, sugar, butter to the juice and zest in a large bowl.
2 large free-range eggs, 145 g caster sugar (superfine sugar), 50 g butter
Mix using a fork (make sure you beat well so that the eggs are fully combined). Microwave on high for two minutes, then stir again.
Microwave on high for 2 minutes. Stir well after heating. You'll see the curd start to thicken up.
Microwave on high for another minute then stir well.Check if the curd is coating the back of a spoon - dip a spoon into the curd and seeing if it slides off or remains on the back of the spoon. If it coats the spoon then the curd can now be put in the fridge to set.Note - if it doesn't coat the spoon yet, heat for another minute, stir then check again. Transfer the curd to a sterilised glass jar, put on the lid, and allow to cool fully. Then refrigerate.