Place beaten egg yolks in bowl; set aside.
Cook juice, sugar, cornstarch and zest in 1 1/2-quart saucepan 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.
- 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.
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