Why Make This Recipe
Tangerine curd is a delightful and refreshing treat that can brighten up any dessert. Its vibrant flavor adds a zesty twist to many dishes, making it a versatile addition to your kitchen. Whether it’s spread on toast, dolloped on pancakes, or used to fill cakes and pastries, tangerine curd offers a unique citrus taste that is both sweet and tangy. Plus, it’s quite easy to make!
How to Make Tangerine Curd
Ingredients:
- 250ml of tangerine and Sicilian lemon juice (about 5 small tangerines and 1 Sicilian lemon)
- Zest of tangerine and Sicilian lemon
- 1/4 cup of demerara sugar or 60ml of honey
- 2 egg yolks
- 50g – 60g cold butter, cubed
Directions:
- In a saucepan, combine the tangerine and lemon juice with the zest. Heat the mixture until it reduces by half.
- In a bowl, whisk the eggs and egg yolks with the sugar until the mixture becomes lighter in color.
- Strain the reduced juice to remove the zest. Gradually pour the strained juice into the egg mixture, whisking continuously to avoid cooking the eggs with the heat.
- Move the mixture back to the saucepan over low heat. Stir for about 15 minutes.
- Gradually add the cold butter, one cube at a time, while whisking until the butter is fully incorporated and the cream is smooth.
- Store the curd covered with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for 2 hours before using.
How to Serve Tangerine Curd
Tangerine curd can be enjoyed in several delightful ways. Serve it on top of warm scones or pancakes for a delicious breakfast. You can also spread it between layers of sponge cake, or use it as a filling for tarts. Get creative and drizzle it over yogurt or ice cream for an extra burst of flavor.
How to Store Tangerine Curd
Store your tangerine curd in an airtight container in the refrigerator. It is best used within one week for optimal freshness and flavor. If you want to keep it longer, you can freeze the curd in small containers for up to three months. Just make sure to thaw it in the fridge before using.
Tips to Make Tangerine Curd
- Use fresh tangerines for the best flavor. The juicier they are, the better your curd will taste.
- Be patient while stirring over low heat. It’s essential for thickening the curd without scrambling the eggs.
- If you want a smoother texture, you can strain the curd after cooking to remove any cooked egg bits.
Variation
For a different flavor, try substituting the tangerines with other citrus fruits like oranges or grapefruits. Each fruit will give a unique taste to the curd while keeping the basic method the same.
FAQs
Can I use bottled citrus juice instead of fresh?
While fresh juice is recommended for the best flavor, bottled citrus juice can be used in a pinch. Just ensure it’s 100% juice without any additives.
What can I use tangerine curd for?
Tangerine curd is versatile! Use it as a spread for toast, a filling for desserts, or a topping for yogurt and ice cream.
How long does homemade tangerine curd last?
Homemade tangerine curd can last in the refrigerator for about one week. If frozen, it can last for up to three months.
Tangerine Curd
Ingredients
Main Ingredients
- 250 ml tangerine and Sicilian lemon juice (about 5 small tangerines and 1 Sicilian lemon)
- Zest of tangerine and Sicilian lemon
- 1/4 cup demerara sugar or 60ml of honey
- 2 pieces egg yolks
- 50-60 g cold butter, cubed
Instructions
Preparation
- In a saucepan, combine the tangerine and lemon juice with the zest. Heat the mixture until it reduces by half.
- In a bowl, whisk the eggs and egg yolks with the sugar until the mixture becomes lighter in color.
- Strain the reduced juice to remove the zest. Gradually pour the strained juice into the egg mixture, whisking continuously to avoid cooking the eggs with the heat.
- Move the mixture back to the saucepan over low heat. Stir for about 15 minutes.
- Gradually add the cold butter, one cube at a time, while whisking until the butter is fully incorporated and the cream is smooth.
- Store the curd covered with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for 2 hours before using.