Zest and juice the oranges: Start by grating the peels of your oranges to extract approximately 1 tablespoon of fresh zest. Next, cut the oranges in half and squeeze out the juice into a measuring cup. Aim for about 1/2 cup of juice.

Blend butter and sugar: In a mixing bowl, beat the room temperature butter and sugar together at medium speed until the mixture is light and creamy—around 2 minutes should do it!

Incorporate the eggs: Add the eggs to the butter mixture one by one, ensuring that each egg is fully blended before adding the next.

Mix in juices: Gradually stir in your freshly squeezed orange juice and lemon juice at low speed, combining until blended but not overly mixed.

Zest it up: Next, fold in the orange zest. Don’t worry if the mixture appears curdled; this is perfectly normal!

Heat the mixture: Transfer this mixture into a heavy-bottomed stainless-steel saucepan. Cook over medium heat, whisking constantly for 14 to 16 minutes until the mixture thickens and reaches 170°F (77°C).

Cool it down: Remove the saucepan from the heat and transfer the hot curd to a heat-safe bowl. Cover it with plastic wrap directly on the surface to prevent a film from forming.

Chill time: Allow it to chill in the refrigerator for at least two hours—or until it firms up nicely.

Storing: Transfer your cooled Orange Curd into an airtight container and keep it in the fridge for up to 2 weeks.