200 ml freshly-squeezed orange juice
500 g Dansukker Jam Sugar
200 g butter
Combine the eggs, jam sugar, orange juice in a saucepan with a heavy base. Place the saucepan on the heat and whisk constantly until the mixture starts to thicken.
Add the butter in small pieces, whisking constantly. Remove the saucepan from the heat. Strain the orange curd and pour into warm, sterilised jars. Store in the refrigerator.
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