I go to church in Hollywood. ย Most every Sunday. ย I step over super gross, drunken Saturday night vomit, club promo cards, discarded hair extensions, gum wrappers and street hot dog remnants. ย I kid you not. ย Hollywood is nuts. ย Watch your step.
Some questions arise when I go to church. ย Is it rude to shush a chatty couple in church? ย Is it rude to ask a once chatty couple to stop making out during church? ย Cause… I mean, seriously. I know we’re sitting towards the back of church… but Jesus (literally)! ย ((Ok… I’m exaggerating. ย They weren’t totally making out. ย But they were kissing. ย And I wanted it to stop.)) (((Um, Joy… jealous much!?)))
And another thing! ย 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. ย Taking the basket is not optional. ย Putting money in the basket is optional… but you have to take the basket. ย Touch it. ย Just pass it on…. this is how this whole offering thing works. ย K. ย Thanks. ย God bless you.
I love my church. ย I do.
Now that I have that off my chest we can talk about citrus and curd.
Have you ever made citrus curd? ย 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. ย When heated and whisked, the protein in the eggs work to thicken the curd just the right amount. ย 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. ย This is totally a smarty pants move.
What the heck do you do with curd? ย If you’re anything like me, a spoon is an awfully delicious way to enjoy curd.
I also like these Brown Butter Blueberry Muffins or Buttermilk Biscuits as a curd delivery system.
Also… I won’t tell you how many times I typed crud instead of curd in this post. ย 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. ย 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. ย Whisk over the heat until thick enough to coat the back of a spoon. ย This takes about 5 minutes. ย The mixture will begin to smell just like citrus curd. ย It’s delicious.
Remove from heat and pass through a fine mesh strainer into a medium bowl. ย Transfer to a small jar or airtight container and refrigerate until cool and thicker in texture. ย Curd will last, refrigerated, for about a week.
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