Tangerine Curd

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Title: TANGERINE CURD
Categories: Fruits, Jams/jellys, Kump
Yield: 1 servings

1/2 c Tangerine juice
1/4 c Lemon juice
2 Tangerines; Grated zest only
1/4 lb Butter
4 oz Sugar
8 Egg yolks

This makes a delicious filling for cakes and tarts and can also be
used as a spread for biscuits, scones or croissants.

COMBINE THE JUICES, ZEST, SUGAR and butter in a saucepan and bring to
a boil over medium heat. Beat the yolks in a bowl until liquid. Beat
1/4 of the boiling liquid into the yolks and return the remaining
liquid to a boil over low heat. Beat the yolk mixture into the
boiling liquid and continue beating until it thickens slightly, about
2 minutes. Do not allow the curd to boil or it will scramble. Pour
into a clean bowl, cover surface with plastic wrap and chill.

Makes 1 Cup

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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