Lisa Atwood, Rebecca Courchesne, Rick Field

Tangerine Curd

Name: Tangerine Curd
Yield: Makes 3 half-pint (8-fl oz/250-ml) jars
Ingredients: 3 whole eggs plus 2 egg yolks, lightly beaten; 3 whole eggs plus 2 egg yolks, lightly beaten; ½ cup (4 oz/125 g) sugar; ⅔ cup (5 oz/155 g) unsalted butter, cut into small cubes; 2½ lb (1.25 kg) tangerines; ½ cup (4 fl oz/125 ml) fresh lemon juice

Preparation info

Makes
3
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

The term “tangerine” is typically used for any mandarin orange with a deep-colored skin. If tangerines are unavailable, you can substitute tangelos, which are a cross between a mandarin and a grapefruit or pomelo. Lemon juice is added to give this curd some extra zing.

Ingredients

2½ lb (1.25 kg) tangerines
½ cup (4

Sauce
Gluten-free
Vegetarian

Method

Have ready hot, sterilized jars and their lids.

Finely grate the zest from the tangerines. Cut the tangerines in half and squeeze enough juice to measure about 3 cups (24 fl oz