Ingredients:
4 oranges, room temperature
1 1/2 cup sugar
1/4 pound unsalted butter, room temperature
4 eggs, room temperature
1/2 cup freshly squeezed orange juice
1/8 tsp. sea salt
Instructions:
Zest the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced.
Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175°F on a candy thermometer. Be careful not to overcook, or it will curdle.
Remove from the heat and let cool or refrigerate.