Place the Butter, Caster Sugar and Orange Juice in a medium saucepan – heat over medium heat, beating continuously with a wire whisk, until the Butter has melted and the Sugar has dissolved – not to boiling point yet
Lower the heat to slow – add the Egg Yolks in a thin stream to the Orange Juice mixture – do not stop beating – simmer and beat the mixture until it thicken slightly and become like a syrup
Mix the Cornflour with just enough Water to make it a fluid – add to the saucepan and beat until the Curd has thickened to the same consistency as a thick custard
Remove from the heat and let cool completely – stir well – bottle and keep chilled for up to 7 days
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.