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.
- 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
- 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
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