4 oranges 4 complete eggs 2 lemons 4 egg yolks 1 teaspoon ground cinnamon 2 cups sugar 1 cup butterWash the oranges and lemons. Grate the zest then squeeze the juice. Break the eggs into a double boiler (with the water in the bottom pan simmering), add the four extra yolks and the cinnamon and beat well. Gradually add the sugar, whisking all the while, until the mixture thickens. Slowly pour in the juice, zest and butter, stirring continuously. Ladel into warm sterilised jars and when cool store in the refrigerator.
Note: To make lemon curd just reverse the number of lemons and oranges.