Tangerine Curd

Lemon curd's milder cousin. Made with fresh tangerine zest and juice, this delicious curd is a bit less tangy than the traditional lemon curd... but by no means less delicious. With a breathtaking orange hue, the treat is a feast for the eyes and the mouth, and it makes the perfect topping on tarts, fruit, ice cream, and so much more.

Ingredients:

• 6 large egg yolks

• 3/4 cup freshly squeezed tangerine juice (from about 6 tangerines)

• 1/2 cup sugar

• 1 tablespoon cornstarch

• 2 teaspoons freshly grated tangerine zest (about 3-4 tangerines)

• 1/2 cup butter, cut into pieces

• Dash of lemon juice (optional)
  

Directions:

1. Lightly beat the egg yolks with a handheld whisk and set aside.

2. In a 1 1/2-quart saucepan, combine the tangerine juice, sugar, cornstarch, and zest. Cook over medium heat, stirring constantly, for approximately 5 minutes until the mixture boils and thickens. Remove from heat.

3. Gradually whisk a small amount of the warm mixture into the egg yolks. Continue adding the warm mixture slowly until about half is combined with the yolks.

   1. Be sure to add the warm mixture very slowly, as we do not want the egg yolks to cook upon immediate addition of such hot ingredients.

4. With egg yolks combined, pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, for approximately 4-5 minutes until the mixture reaches thickens to the consistency of traditional lemon curd.

5. Remove from heat and whisk in the butter until melted.

6. Pour the curd into heat-safe storage container and refrigerate for 2 hours until cooled. Cover and store in the refrigerator for up to 2 weeks.

7. Serve on a fruit tart, over ice cream, or spread onto baked goods!