Zest both oranges and put the zest to one side.
Place the juice of one orange in the saucepan, with the eggs, butter, sugar and cornflour.
Simmer on a low heat, stirring often with a wooden spoon. The mixture will gradually thicken, until it coats the back of the spoon - keep an eye on it, you don’t want scrambled eggs!
Once you have a thick consistency, sieve the mixture into a mixing bowl.
Fold in the zest of the two oranges.
Gradually add remaining juice until you’re happy with the flavour and add a little lemon juice if the curd is too sweet for your liking.