In a medium bowl, whisk granulated sugar, eggs, egg yolks, and orange zest.*

In a medium saucepan, warm the orange juice until steaming. Do not boil.

Temper the hot juice into the egg yolk mixture, adding a small amount at a time and whisking well after each addition, until all of the juice has been incorporated.

Return mixture to saucepan and cook over medium heat. Bring to a low boil and continue cooking until thickened, about 4 minutes. While cooking, gently stir the curd continually with a whisk or rubber spatula.*

Remove from heat. Whisk in the butter and the vanilla bean paste. Continue whisking until smooth and creamy.

Scoop curd into a clean bowl. Cover with clingfilm/plastic wrap, allowing the plastic to touch the top of the curd to prevent a tough skin from forming. Refrigerate until ready to use.

Before serving, use a wire whisk to ‘knock back’ the curd, whisking for 1-2 minutes or until smooth and creamy.

Store homemade orange curd in an airtight container in the refrigerator for up to 3 days.