A little pot of sunshine for the winter months. Sharp and sweet,.
1Seville orange – finely grated zest and juice
Put the butter and sugar into a small saucepan and heat gently until the butter has melted. Finely grate the rind of the orange and add to the saucepan with the strained juice and the beaten egg. Mix them well and cook on a low heat for five to ten minutes until the curd has thickened to about the consistency of custard. Don’t turn up the heat or you’ll have orange flavoured scrambled egg. If the curd is a bit lumpy then sieve it.
Pour into a small sterilised jar and cover. Keep in the fridge and eat within a couple of weeks.