Tangerine Curd
Cuisine: British
Author: Epicurus.com Kitchens
This makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants.
  • 1/2 Cup tangerine juice
  • 1/4 Cup lemon juice
  • 2 tangerines; grated zest only
  • 1/4 pound butter
  • 4 ounces sugar
  • 8 egg yolks
  1. Combine the juices, zest, sugar and butter in a saucepan and bring to a boil over medium heat.
  2. Beat the yolks in a bowl until liquid. Beat 1/4 of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat.
  3. Beat the yolk mixture into the boiling liquid and continue beating until it thickens slightly, about 2 minutes.
  4. Do not allow the curd to boil or it will scramble.
  5. Pour into a clean bowl, cover surface with plastic wrap and chill.
  6. Makes 1 Cup
Orange juice and zest may be substituted for tangerine to create Orange Curd, which is equally delicious.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/tangerine-curd/3043/