Have all ingredients at room temperature.

Cream the butter, sugar and orange zest with a mixer. Beat until fluffy.

Add in eggs one at a time.

Add juice, vanilla and salt.

Pour the mixture into a heavy bottomed sauce pan and heat over low heat

Cook, stirring constantly, for 10-12 minutes until mixture is thick and coats the back of a spoon. I use an instant read thermometer and cook it until it reaches 175 degrees.

Be careful not to over cook.

Let curd cool to room temperature. Store in the fridge for 2 weeks.