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Tangerine Lemon Curd

January 23, 2011 by Joy the Baker 233 Comments

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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.

oranges

I love my church.  I do.

Now that I have that off my chest we can talk about citrus and curd.

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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.

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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.

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What the heck do you do with curd?  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.  A lot.

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Tangerine Lemon Curd

makes about 3/4 cup

Print this Recipe!

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.

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Filed Under: Breakfast, Fruit, Gluten-Free, Recipes, Snacks

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Reader Interactions

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Questions
  1. Alice

    December 15, 2012 at 12:02 pm

    Hi Joy! Tangerine lemon curd…yum! Can you tell me if any issues might arise from doubling, or quadrupling this recipe? Making this for Christmas presents and 3/4 cup just isn’t going to be enough for 10!

    Reply
  2. jen

    July 13, 2012 at 11:28 am

    i have my curd chilling i also have bits of egg whites, can i just blend with elec. beater?

    Reply
    • joythebaker

      July 29, 2012 at 12:11 pm

      Bits of egg yolk can be strained through a fine mesh strainer.

      Reply
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Trackbacks

  1. Lebkuchen-Roulade mit Vanille-Sahne und Mandarinen-Curd + Liebster Blog Award II | cinnamonandcoriander.com says:
    October 21, 2015 at 9:54 am

    […] Für das Mandarinen Curd: Adaptiert nach Joy the Baker […]

    Reply
  2. Joy the Baker – Mother’s Day Inspired says:
    May 5, 2013 at 11:35 pm

    […] would be amazing with Tangerine Lemon Curd.  Actually, most everything would be delicious with Tangerine Lemon […]

    Reply
  3. Tangerine Lemon Curd | borderlinebaked says:
    April 6, 2013 at 5:46 am

    […] found this recipe for Tangerine Lemon Curd on Joy the Baker, barely tweaked it, and whipped it up in no time. Curd is so creamy! (How weird does that sound? […]

    Reply
  4. 10 Fancy Desserts and Drinks Featuring Mandarin Oranges | JewelPie says:
    February 23, 2013 at 5:38 pm

    […] Tangerine Lemon Curd Tangerine and Lemon Curd sounds fancy but is rather simple. It is just a mixture of fresh juice, […]

    Reply
  5. what the heck is a surprise wedding? part 2 | the way we sie(g) it says:
    December 7, 2012 at 8:24 am

    […] got together a couple of days and made beet cake, blackberry pie bars, raspberry coconut macaroons, tangerine lemon curd in cookie cups, double dark chocolate merlot cookies, and carrot cake (family recipe). my father-in-law ordered […]

    Reply
  6. Tangerine curd | Bertobeyweddin says:
    September 11, 2012 at 4:43 pm

    […] Joy the Baker – Tangerine Lemon CurdJan 23, 2011 … I go to church in Hollywood. Most every Sunday. I step over super gross, drunken Saturday night vomit, club promo cards, discarded hair … […]

    Reply
  7. Tea Time, Nap Time, Fun Times | GastroGasms says:
    June 16, 2012 at 5:49 pm

    […] jam and homemade whipped cream (or just jam) or a homemade lemon curd. A friend found me a “Tangerine-Lemon Curd” recipe online back in January when I scored two boxes of Meyer Lemons from Costco. With Meyer […]

    Reply

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