Recipe Archives->Preserving->Tangerine Curd

Tangerine Curd
Makes 1 Cup

1/2 cup tangerine juice
1/3 cup lemon juice
2 tangerines, grated zest only
1/4 pound butter
4 oz 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.

Printable version: tangerine-curd.txt.