Lemon curd

Although it's got lots of vitamin C, it's probably very bad for you ... but who cares??  Lemon Curd is the ultimate in nostalgia / comfort food... And right now we have the most unbelievable organic lemons available from our boys in Calabria, so in response to huge demand - let's go for it:

Lemon Curd
zest & juice of 4 lemons
zest & juice of 2 blood oranges
1.5 cups of fine sugar
12 organic egg yolks
1.5 cups of unsalted butter cubed

Make sure you have about an hour available and put on a good CD, it's a long stirring process.

Mix the lemon & orange zests and juice, sugar & egg yolks in a heatproof bowl until well combined.  Stand bowl over pan of simmering water.
Stir continuously with a wooden spoon until the mixture begins to thicken.  DO NOT LET IT BOIL OR IT WILL CURDLE.
Once thick enough to coat the back of the spoon stir another 7-10 minutes, then remove from heat.
Stir in the butter piece by piece. Strain curd with fine strainer into clean bowl or warm sterilized jar.
Cover or seal & store in fridge, will keep for a week or so....think not somehow.  Enjoy on warm buttered (more butter?) toast, yes!