Tangerine Curd
The glorious, rich and sweet flavor of this curd are best used to fill pastry tarts or as a spread for muffins or scones, but no matter how used, its flavor brightens the palate.
Tangerine Curd
This makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants.
Author: Epicurus.com Kitchens
Recipe type: Accompaniments
Cuisine: British
Serves: 1 Cup
Ingredients
- 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
Instructions
- Combine the juices, zest, sugar and butter in a saucepan and bring to a boil over medium heat.
- 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.
- Beat the yolk mixture into the boiling liquid and continue beating until it thickens slightly, about 2 minutes.
- Do not allow the curd to boil or it will scramble.
- Pour into a clean bowl, cover surface with plastic wrap and chill.
- Makes 1 Cup
Notes
Orange juice and zest may be substituted for tangerine to create Orange Curd, which is equally delicious.
