Stir together all the ingredients in a small, heavy saucepan.
Cook over low heat, stirring constantly for 10 to 12 minutes or until the mixture thickens slightly. (The orange curd will be ready when it begins to form bubbles around the edge of the pan and coats the back of a spoon.)
You may strain the sauce to remove the zest and any pieces of cooked egg. Or, if you prefer a chunkier texture left the zest in the curd.
Use immediately or store in a clean jar with lid and refrigerate up to one week.
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected.