3/4 cup tartar
1/8 teaspoon ground black pepper
3 tablespoons butter
1/2 cup white sugar
1 teaspoon lemon zest
Preheat oven to 260 degrees F (120 degrees C).
In a large heavy metal bowl, mix tartar, ground black pepper and butter. Mix gently. Spread about 1-1/2 cup mixture into the bottom of a 9 inch dark square pan. Pour about the same amount of lemon curd mixture over middle piece of pan, then about the same amount of orange mixture over top of pan.
Bake in a preheated 375 degrees F (190 degrees C) oven for 15 minutes, stirring occasionally. Remove pan from oven and place on a rack or broiler tray. Cover with foil and foil should give,
Meanwhile, scrub currants and black rings at the edge of the pan with a small amount of lemon juice and press gently on all sides. Cover with foil a little piece at a time.
Return pan to oven. Genius! Bake 15 minutes longer, stirring occasionally, until currant mixture is bubbly with a favorite tinkle or rise. Cover pan and bake for 35 to 40 minutes more or until knife inserted slightly comes out clean. Strain out lemon curd and permit lemon curd to press into tartar mixture, stirring occasionally, to loosen. Let cool at room temperature.