TANGERINE CURD

preserves-AtHome-tangerine-curd-14391.html
 
    1/2 c  Tangerine juice
    1/4 c  Lemon juice
      2    Tangerines; Grated zest only
    1/4 lb Butter
      4 oz Sugar
      8    Egg yolks
 
  This makes a delicious filling for cakes and tarts and can also be
  used as a spread for biscuits, scones or croissants.
  
  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 mins. 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
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
MMMMM