Tangerine Curd

By Master Chef on December 15th, 2011 · In Accompaniments, Dessert Sauces, Desserts, Fruits, Honeys, Jams and Spreads, Sauces and Gravies, Spices and Extracts

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.

Bacon-Wrapped Scallops with Pineapple Relish
For an exceptional treat, try Bacon-Wrapped Scallops with Pineapple Relish. The flavors are intense,...

Sfogliatelle
Sfogliatelle are extraordinary pastries are found in every Italian bakery from Alaska to Zambia. A f...

Empanadas
Make these tasty Empanadas as a main course or appetizers for a delightfully spicy treat. Filled wit...

Banana Bread Pudding with Rum Sauce
Banana Bread Pudding with Rum Sauce is a great recipe for an Autumn dessert. Soothing, comforting an...