Tangerine Curd
This makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants.
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
orange juice
tangerine |
|
| ¼ | cup |
lemon juice
|
|
| 2 | each |
tangerines
grated zest only |
* |
| ¼ | pound |
butter
|
|
| 4 | ounces |
sugar
|
|
| 8 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
orange juice
tangerine |
|
| 59 | ml |
lemon juice
|
|
| 2 | each |
tangerines
grated zest only |
* |
| 113.4 | g |
butter
|
|
| 115.6 | ml/g |
sugar
|
|
| 8 | each |
egg yolks
|
*
|
Directions
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 ¼ 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
