Instructions: In a saucepan combine the eggs, the butter, the sugar, the zests, and the juices and cook the mixture over moderately low heat, whisking constantly,

for 1 to 2 minutes, or until the curd is thick enough to hold the mark of the whisk and the first bubble appears on the surface. Transfer the curd to a small bowl, cover its surface with plastic wrap, and let the curd cool. Chill the curd, covered with the plastic wrap, for 1 hour and serve

it with biscuits or scones or as a filling for tartlets.

Makes about 1 cup.

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