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Great on hot toast. Makes approximately 1kg.

Finely grate the zest of the lemons and tangerines and place in a large clean bowl. Squeeze the juice and add to the zest through a sieve to remove any pips. Add the butter and sugar and place the bowl over a pan of simmering water. Cook, stirring, until the sugar dissolves.
Add the eggs through a sieve. Beat well then cook over a very low heat, stirring continuously, until the mixture thickens and you have the consistency of custard. It should take about 12 to 15 minutes. Don’t be tempted to leave it or the mixture may curdle.
Wash 2 to 3 jam jars in warm soapy water, rinse thoroughly in warm water and dry. Place in a moderate oven for 5 minutes to warm through.
Once the mixture has thickened, lower the heat and spoon the mixture into the clean, warmed jam jars. Top with a disc of waxed paper (waxed side down) and when cold, seal with a lid. Label and cover the tops of the jars with circles of coloured or pretty patterned cloth and thin ribbon.
Store the jars of curd in the fridge and use within 1 week, or hand out as presents.