Tangerine Lemon Curd
I go to church in Hollywood. Most every Sunday. I step over super gross, drunken Saturday night vomit, club promo cards, discarded hair extensions, gum wrappers and street hot dog remnants. I kid you not. Hollywood is nuts. Watch your step.
Some questions arise when I go to church. Is it rude to shush a chatty couple in church? Is it rude to ask a once chatty couple to stop making out during church? Cause… I mean, seriously. I know we’re sitting towards the back of church… but Jesus (literally)! ((Ok… I’m exaggerating. They weren’t totally making out. But they were kissing. And I wanted it to stop.)) (((Um, Joy… jealous much!?)))
And another thing! Sir, when I’m the usher and offer you the offering basket please don’t hold up your hand like you pass… like you’re passing on another coffee refill at a diner. Taking the basket is not optional. Putting money in the basket is optional… but you have to take the basket. Touch it. Just pass it on…. this is how this whole offering thing works. K. Thanks. God bless you.
I love my church. I do.
Now that I have that off my chest we can talk about citrus and curd.
Have you ever made citrus curd? It’s one of those things that might feel really fancy, but it’s super easy to make.
Citrus is totally bonkers right now.. I say get on this.
This Tangerine and Lemon Curd is a simple mixture of fresh juice, sugar, zest, butter and eggs. When heated and whisked, the protein in the eggs work to thicken the curd just the right amount. Warm curd with be the consistency of warm pudding, but will be perfectly spreadable when chilled.
I like to rub tangerine zest into the sugar to release all of the essential oils before cooking. This is totally a smarty pants move.
What the heck do you do with curd? If you’re anything like me, a spoon is an awfully delicious way to enjoy curd.
Also… I won’t tell you how many times I typed crud instead of curd in this post. A lot.
Tangerine Lemon Curd
makes about 3/4 cup
2 large egg yolks
1 large egg
5 tablespoons granulated sugar
1 teaspoon tangerine zest
1/4 cup tangerine juice
2 tablespoons lemon juice
4 tablespoons unsalted butter
pinch of salt
Combine sugar and tangerine zest on a clean cutting board. With a bench knife or the back of a spoon, rub the zest into the sugar until the sugar is very fragrant and slightly orange in color.
In a medium saucepan over medium low heat, whisk together egg yolks, egg, tangerine sugar, juices, butter and salt. Whisk over the heat until thick enough to coat the back of a spoon. This takes about 5 minutes. The mixture will begin to smell just like citrus curd. It’s delicious.
Remove from heat and pass through a fine mesh strainer into a medium bowl. Transfer to a small jar or airtight container and refrigerate until cool and thicker in texture. Curd will last, refrigerated, for about a week.