Tangerine Curd
Tangerine Curd Image

Tangerine Curd

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

The Story Behind the Recipe
1
3/4
15 min
PREP TIME
25 min
TOTAL TIME

Ingredients

6 large Land O Lakes® Eggs (yolks only) lightly beaten

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

 

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

How to make

  1. STEP 1

    Place beaten egg yolks in bowl; set aside.

  2. STEP 2

    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.

  3. STEP 3

    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. Whisk in butter pieces until butter is melted.

  4. STEP 4

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

Tip #1

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

Tip #2

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

Tip #3

- 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.

Tip #4

Read more about this recipe on Recipe Buzz® Blog.

Nutrition

240Calories
17Fat (mg)
195Cholesterol (mg)
120Sodium (mg)
19Carbohydrates (g)
0Dietary Fiber
3Protein (g)

Reviews

Explore reviews from
our online community

  October 04, 2014

Just made this and it´s delicious!! Thanks for the recipe!

— says José Quintana
Helpful?
  June 15, 2014

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!

— says Mary Ann E.
Helpful?
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