Orange Curd with Candied Orange Peel

    Put the orange zest, orange juice, candied orange peel, butter and sugar in a heatproof bowl and place over a saucepan of gently boiling water. Do not allow the bottom of the bowl to rest in the water. Heat the mixture gently, stirring all the time, until all the sugar has dissolved and the butter has melted.
    Strain the egg yolks into the bowl and continue to stir the mixture over gently simmering water until the curd thickens. This should take about 30 minutes. Stir the mixture occasionally at first, but constantly towards the end of the cooking so that the curd cooks evenly and does not curdle. The water should not boil.
    Pour the curd into warm, dry, sterilized jars, cover and seal. Store in a cool dark place till required, and refrigerate after opening.

Makes about 1 cup