Tangerine Curd
  • 6 tablespoons soft butter
  • 1 cup sugar
  • 2 eggs
  • ⅔ cup tangerine juice (70%) and lemon juice (30%)
  • Lemon zest
  1. Beat the butter and sugar then slowly add the eggs, beat for 1 minute.
  2. Add the juice. It will look like it is about to curdle, don’t worry its fine!
  3. Add the mixture to a heavy bottom pot and heat on medium high to cook for 15 minutes or until the curd becomes thick.
  4. Do not leave the curd unattended and make sure that you are constantly stirring the curd during the cooking time or it might burn/boil over.
  5. Lasts two weeks in the fridge.
Recipe by Dear Handmade Life at https://dearhandmadelife.com/dutch-baby-tangerine-curd/