Tangerine Curd

Tangerine Curd

This sweet and tangy spread is perfect for in season winter citrus fruit and makes a wonderful gift.

15 min. prep time
1 3/4 cups
353 Ratings


3/4 cup freshly squeezed tangerine juice, strained*
1/2 cup sugar
1 tablespoon cornstarch
1 1/2 teaspoons freshly grated tangerine zest
1/2 cup Land O Lakes® Butter, cut into pieces


Place beaten egg yolks in bowl; set aside.

Combine juice, sugar, cornstarch and zest in 1 1/2-quart saucepan; cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a boil and is slightly thickened and bubbly. Remove from heat.

Pour small amount warm mixture into egg yolks, beating constantly with whisk. Repeat until about half juice mixture is combined with yolks. Add egg mixture back into saucepan. Cook, stirring constantly, over medium heat 4-5 minutes or until mixture reaches 165°F and is thickened. Remove from heat. Add butter pieces; whisk until butter is melted.

Pour curd into two (8-ounce) glass jars. Refrigerate 2 hours or until cooled. Cover; store in refrigerator up to 2 weeks.

*Substitute your favorite winter citrus juice. Orange, grapefruit and blood orange juice all work well.

Recipe Tip

- It takes about five tangerines to yield 3/4 cup juice.

- For the silkiest curd, press finished curd through mesh strainer before placing into jars.

- Spread curd into pre-baked tart crust, fold into whipped cream to top pie or angel food cake or spread curd onto scones or muffins.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1/4 cup)

Calories: 240

Fat: 17g

Cholesterol: 195mg

Sodium: 120mg

Carbohydrates: 19g

Dietary Fiber: 0g

Protein: 3g

Recipe #15955©2013Land O'Lakes, Inc.

Recipe Comments & Reviews

Just made this and it´s delicious!! Thanks for the recipe!
OMG! Just finished making this in lemon for the lemon merengue cupcake recipe on this site and just now placed it in jars. Licked the spatula and went to heaven!
What a pleasant change from the typical lemon curd...can't wait to try it with different types of citrus (especially blood oranges - the color should be beautiful!)
Would be helpful to have optional canning instructions.

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