Tangerine Curd

A twist on traditional lemon curd, this curd is still rich but has a sweeter flavour. It is delicious used to fill pastries or spread on toast, scones or muffins. An alternative to tangerines are clementines (sometimes called seedless tangerines) or satsumas, which are types of mandarins varying in their sweetness. Oranges, too, can be used. Whichever fruit you choose, don’t expect the curd to be bright orange, as the colour of the curd comes from the egg yolks rather than the fruit juice.<