A delicious twist on the traditional Lemon Curd recipe, Tangerine Curd is a tasty treat for the citrus season. It will fast become a favorite.
Tangerine Curd
by Jen Johnson
- 2/3 cup tangerine juice {6 to 7 tangerines}
- 3 eggs, plus 2 yolks
- ½ cup sugar
- ½ cup {one quarter pound} butter
- A pinch of salt {optional}
Zest three of the tangerines, then set the zest aside. Juice the tangerines until you have 2/3 cup {be sure to remove the seeds!} In a small sauce pan, gently whisk the eggs. Add the juice, sugar and butter and whisk until combined. Place over moderate low heat, constantly stirring and scraping the bottom of the pan while until the curd cooks, when it is thick enough and coats the back of a spoon, remove from heat and add the zest, mixing well.
You can immediately pour the hot curd directly into 2 half pint canning jars that have been sitting in a hot bath. Or you can pour the curd into a glass bowl, then cover the curd with a sheet of plastic wrap pressed to the surface so a skin will not form. Allow to cool completely before using. In the canning jars, the curd will keep for a couple weeks or more in the refrigerator, or kept in the freezer for up to a year. If you would like to store it in your pantry, process the jar in a hot water bath for about 20 – 25 minutes. The curd in the bowl with plastic on top should be used within a day or two.
Use lemon curd atop toast with a smear of chevre, mixed with whipped cream and paired with fresh berries in cakes, trifles and tarts, on muffins, tea breads, or biscuits, or as a dip for fruit slices (or your finger!).
Sweet & Simple Tips:
If you like, you can start with 2 ½ cups of tangerine juice, then simmer it until it reduces to 2/3 cup. This will lend for a stronger tangerine flavor.
You can substitute tangerine juice with any other citrus juice. Try orange, lemon, and grapefruit, or a combination. Use lemon zest if you use grapefruit or orange juice.
post & photo by Jen Johnson food guest editor-
Delightful Delicacies
