May 25, 2016
I made tangerine curd months ago, and after making lemon curd this past week end in a pie class, I decided it was time to share this recipe! Tangerine curd is sweet and tangy, and with the long week end coming, it would be something fun to make as part of breakfast. It would pair well with vanilla scones, just sayin'.
Citrus curds are traditionally served with scones and tea breads or even as a pie filling. To make curds, you beat egg yolks and sugar with citrus juice over hot water. Once the mixture begins to thicken, you add butter, which helps it remain thicker. The curd will last for about two weeks in the refrigerator. Enjoy!
You could also substitute the tangerines for orange, lemon, or tangelos. I stumbled upon some pink lemons at Trader Joe's recently, and I'll be making this curd with those lemons soon.
Yields 1 1/2 cup curd
1 egg, plus 4 egg yolks
1/3 cup granulated sugar
1/8 tsp. salt
Grated zest of 1 tangerine
3/4 cup freshly squeezed tangerine juice
6 tbsp. cold butter
In a medium saucepan over medium-low heat, bring 1 cup of water to a low simmer. In a heatproof glass or stainless-steel bowl, combine the whole egg, egg yolks, sugar, and salt, and whisk to combine. Then, whisk in the tangerine zest and juice. Place the bowl over the saucepan of simmering water, and whisk until the eggs begin to thicken, about 3-5 minutes. Then, whisk in one tablespoon of the butter at a time, and continue whisking constantly until the mixture much thicker and forms a thick ribbon on the surface when dropped from the whisk.
Remove from heat and transfer to a bowl and cover with plastic wrap, pressing the plastic wrap right onto the surface of the curd to prevent a skin from forming. Allow the curd to cool at room temperature for about 15 minutes before refrigerating.