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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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Reader Interactions

Comments

  1. sheila @ Elements

    January 12, 2012 at 1:46 pm

    I’ve been wanting to make this forever, Joy, and finally got around to it this morning. It turned out great! Thanks so much for sharing the recipe! :)

    Reply
  2. Linda

    May 5, 2011 at 4:02 am

    Gift of Singleness?? HA! HA! That’s a new one. But oh, that plate…
    I’m going to try this recipe using a few drops of tangerine essential oil and see if it’s a go. Boy oh boy, you really know your crud!

    Reply
  3. BlessedinLA

    April 25, 2011 at 3:45 pm

    I’ve been stepping over vomit and scuzz along Hollywood Blvd on my way to Ecclesia Church for nearly a year now, too. Believe it or not, Hollywood Blvd. is getting better cuz it was horrendous 4 years ago. I love love Ecclesia church! I don’t encounter too many chatty kathies or (chatty kyles) but I’m usually so engrossed in Pastor Joseph’s amazing sermon (dude rocks!) or the praise band (Greg, Jamie and the others rock!) that I may be missing it. I did have one couple sitting near me once who kissed a wee bit too much (no tongue tho, thankfully). They cuddled and held hands too, which I think is okay. It was the week that we did 1 Corinthians on Marriage and the Gift of Singleness (including Pastor Joseph’s asking for a show of hands from all the single ladies) so I might have been a little jealous-lol.

    Back on topic: I love the recipes on here and I’ll try the tangerine lemon curd asap. Everything looks so scrumptious on your site and I hope mine comes out looking and tasting half as good. I’m surprised I haven’t run into you at church yet (or haven’t I?). Have you been bringing all those goodies for the fundraisers? If not, then please do = )

    Reply
  4. Rams

    April 11, 2011 at 11:56 am

    I’m planning to makre this lemon curd..Joy can you please tell me whether it can be stored in the freezer?

    Reply
  5. Lindy

    March 26, 2011 at 10:23 pm

    I’m dying to make lemon curd! I was looking at this recipe and the honey-lime curd recipe, both look delish. I wonder if there’s a big difference between the two? the honey lime one calls for a lot more eggs, and also says to cook over a double boiler.

    Reply
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Trackbacks

  1. Yogurt with Lemon Curd | The Smith Family Adventures says:
    April 25, 2012 at 9:22 pm

    […] I saw Joy the Baker’s post on how to make fruit curd… Sugar? egg yolks? butter?! I was crushed! Crushed! I tell you.  […]

    Reply
  2. Yogurt with Lemon Curd « Natasha vs 13 says:
    March 13, 2012 at 12:14 am

    […] I saw Joy the Baker’s post on how to make fruit curd… Sugar? egg yolks? butter?! I was crushed! Crushed! I tell you.  […]

    Reply
  3. In Swing | a tavola says:
    February 19, 2012 at 2:24 pm

    […] tangerine lemon curd from Joy the […]

    Reply
  4. One For the Pancake Gods | Lilveggiepatch says:
    February 2, 2012 at 9:40 am

    […] bookmarked Joy’s recipe for Tangerine Lemon Curd over a year ago, which could not have been simpler. The hardest- and most time-consuming- part was […]

    Reply
  5. Nice Quick And Easy Recipe photos | Make a Dish says:
    January 18, 2012 at 4:58 am

    […] Image by iriskh A quick and light yogurt cake from TheKitchn is pretty awesome paired with some of Joy the Baker’s Tangerine Lemon Curd. Especially good for breakfast as it’s not terribly […]

    Reply
  6. in season: tangerines | Cafe Zupas says:
    January 4, 2012 at 5:00 am

    […] Salsa from Appetite for China Kiwi and Tangerine Salsa from Taste and Tell Tangerine Lemon Curd from Joy the Baker Eggnog Strata with Tangerine and Cranberry from A Communal Table Tangerine and […]

    Reply
  7. Yogurt Cake with Tangerine Curd | Campbells Recipes Zone says:
    May 17, 2011 at 11:45 pm

    […] Image by iriskh A quick and light yogurt cake from TheKitchn is pretty awesome paired with some of Joy the Baker’s Tangerine Lemon Curd. Especially good for breakfast as it’s not terribly […]

    Reply
  8. Lime Tart says:
    May 4, 2011 at 7:00 am

    […] by Joy of Baking (Video Demonstration) Improved Lemon Curd by David Lebovitz (Uses Meyer Lemons!) Tangerine Lemon Curd by Joy the Baker (Incredible Combination)- Joanne   /**/ Subscribe to Inspired Taste RSS Join our Facebook […]

    Reply
  9. Citrus saga: the ways of curd « Whisk-ful Thinking says:
    April 14, 2011 at 11:06 pm

    […] Inspired by and adapted from Joy the Baker […]

    Reply
  10. Ça vaut le coup « to paris, and beyond! says:
    March 30, 2011 at 1:42 pm

    […] The goûter that came not long later… thanks to my wonderful foodie girlfriends here in Paris, I was motivated to try making lemon curd from scratch this afternoon. So easy that even I couldn’t ruin it, and so delicious that I ate the whole thing today (eggs are protein, right?), here’s the recipe and great blog. […]

    Reply

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