Avoid the membranes and seeds when juicing the oranges these can impart a bitter flavor to the curd. Lemon - A little tart taste in contrast to the sweet seasonal oranges works a treat. Unless of course, you have sour oranges than lemons won't do justice. Instead, I suggest you add all orange juice.
To get the nice tart zing in this low carb lemon curd, make sure to use tart lemons like Eureka or Lisbon not Meyer lemons, which are much sweeter and less acidic. If you taste this and find that it is a little too tart for your liking, balance the tartness out by using a little more low carb sweetener.
This Orange curd can be eaten just out of the jar or as an ingredient in other recipes. Spread it on breakfast toast, muffins, scones, trumpets. Add it to empty shortcrust pastry shells for mini lemon tarts. Spread it in a pie pan and top with meringue for an orange meringue pie.
Zest the lemons, juice them, and measure ¾ cups of juice. Separate the eggs adding the yolks to the whole eggs and beating well. Strain the juice and eggs into the pot and whisk ingredients to blend. Place the pot over medium-low heat and whisk until the curd is thickened and coats the back of a spoon. Add the remaining ingredients.