Orange Curd

As planned, I decided to make the 'Lemon Curd' as an 'Orange Curd'. I was pretty confident, and it doesn't take long. I squeezed about 1/8 cups fresh orange juice, measured 1/2 an egg and 1/2 an egg yolk (I quartered the recipe for lemon curd, just in case it didn't turn out well!) and whisked in 1/2 teaspoon of cornstarch.
When cooking it, the egg began to cook (despite not having this problem when I made the lemon version), so I had to keep removing the pan to stir it. I ended up adding a few more big squeezes of orange juice, because it was just too eggy.
I wanted a beautiful orange colour, but it was more yellow due to the egg yolks. I ended up getting the colour I was supposed to achieve with the lemon curd! It was a little grainy, but light and refreshing. My sister added sugar to her serving, but my mum and I didn't think it needed it. However I think it needs more orange juice, or maybe some honey while cooking.
Lots of experiments to come!
Lessons learnt: Pay attention to the sweetness and texture of your dish