Tangerine Curd
A delightful and refreshing tangerine curd that adds a zesty twist to desserts, perfect for spreading or filling various treats.
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.
Notes
Use fresh tangerines for the best flavor. Be patient while stirring over low heat to thicken the curd without scrambling the eggs. For a smoother texture, strain the curd after cooking to remove any cooked egg bits.
Nutrition
Serving: 1gCalories: 80kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 50mgSugar: 8g
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