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.
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.
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.
Darla @ Bakingdom
I have never had lemon curd on toast, or scones, or anything like that…I’ve only baked it into things, but I’m dying to try it on some blueberry muffins! Thanks!
The cooking teacher
Love your recipes, especially on the exact day I need them. I am making a raspberry lemon ribbon torte today but now it’s going to be a raspberry tangerine lemon torte!
Thanks Joy!
Jenné @ Sweet Potato Soul
Those plates are intense, but so awesome.
Girl, I know how you feel at church. I’m an usher too, and who would’ve thought passing a basket could be so difficult ; ) But, God bless em’!
Eliea
wow… just like a total drunk Adam ‘n Eve with a boa (you know, the one with feather…?)
the last time i went to church… well the most “significant” time was christmas… and this couple was SERIOUSLY making out like to the point they fell off the bench but were STILL kissing!! Ummm i didn’t see them after that incident but anyways, the first picture looks AMAZING and i’m guessing your cat got to your cup of lemon cru- curd (haha) right? me-OW!
Krista @ Blue Eyed Yonder
You have me rollin’ over here! I love your tell-it-like-it-it attitude, ha! And you could spread this crud, err I mean curd on my biscuits anyday! It looks delish! Definitely a recipe that I will bookmark to try later. Thanks!
Apron-Clad Warrior
Amen Sista about church nutbars!….of course not ME. I keep my nutti-nness to myself, or I like to think I do. Since God made both lemons and CRUD I see the connection. Thanks Joy and just keep ‘passin the plate!
Gabby (Quest for Delicious)
So when I was like…16, my friends and I threw a tea party birthday party for another friend, and we ate lemon curd on crumpets, all while sipping on some earl grey. So British of us. This reminds me of that.
I’m inspired to throw another tea party.
Sasha @ Global Table Adventure
I’ve been dying to throw a real tea party for my 19 month-old. We do imaginary parties with water in her set and occasionally I even give her frozen peas to snack on (I’m mean like that), but I am looking forward to the day when we can have tea, crumpets and curd.
Lucy
Oh, the Chatty Kathy’s at church . They exasperate me weekly. We have a pair that sit near me who feel that during the sermon (during!the!sermon!) is their weekly time to catch up, eat snacks & drink coffee. C’mon people — isn’t that what coffee hour was designed for? Although the guy who feels the need to “pass” on the offering did give me a giggle. I can just picture him.
Thanks for the tangerine curd recipe — I’ll definitely give this a try. It’ll brighten up this zero-degree week we’re having with predictions of yet another snowstorm in the northeast. Keep up the great work — we obviously love it.
Trish
Ha? The minister in me, is dying to know which church you go to! And I laughed out loud when you asked “what to do with lemon curd.” I’ve had a jar up in my cabinet for six months…not really a tart person…guess I’ll give the toast a try one of these days!
joythebaker
ecclesia.
HappyWhenNotHungry
Wow this looks so fresh and yummy! It’s so simple too. I’ll def have to try!
Samantha Angela @ Bikini Birthday
Mmmm. I absolutely love lemon crud. I never thought to make it wit other citrus fruits. Can you make it with fruits that aren’t citrus or does that change the chemical reaction of the curd?
Samantha Angela @ Bikini Birthday
Damn, I did it too.
CURD not crud.
joythebaker
that’s a good question. i think the citrus is important. i thought about making pomegranate curd… but that just comes out brown. gross.
Nicole
This is where I have to admit, I always make more lemon curd than I need and freeze the remainder. I then eat it like sorbet– straight out of the freezer when I get home from work. It’s my calming down moment before I start my second job, chief cook and dishwasher. I’ll definitely have to add the tangerine curd to the mix!
ChristineFD
This week in mass, a woman actually answered her ringing cellphone and had a conversation. And the conversation did not start with “I can’t talk now, I’m in church”.
I am all over this curd!
Amanda (Eating Up)
Sheesh, I hate when people talk during movies…I can’t imagine if that would happen at church! This curd sounds unreal! The flavor combination is making me drool.
Caroline
I have made lemon curd before, but this sounds like it would elevate it to that next level where people try it, expecting lemon curd, and then look at you wondering what that secret ingredient is that makes it so much better than anything they’ve had before. At least, that’s what I’d like to think! Looks amazing!