3 oranges.
1 lemon.
1 lb of superfine sugar.
6 eggs, beaten.
4 ounces of butter.

Method:

Wash the oranges and lemon and remove very thin strips of rind from one orange and the lemon.

Cut the fruits in half, squeeze out the juice and remove any pips.

Put the juice, rind, superfine sugar, beaten eggs and butter into a double saucepan on low heat and heat gently until all the sugar has dissolved.

Continue cooking until the mixture thickens.

Remove the rind.

Turn into hot clean jars and seal immediately.

Source: Curd Recipes.