Tangerine
Curd
| finely grated zest and juice of 3
tangerines, 500g ( 18oz ). |
finely grated zest and juice of 1 lemon |
| 115g (4oz ) unsalted butter |
300g (10oz) castor sugar |
| 4 eggs, size 3, lightly beaten |
|
Place the tangerine
zest and juice, the lemon zest and juice, butter and sugar, in a heatproof bowl,
and place over a saucepan of gently simmering water. Do not allow the bowl to
touch the water. Heat gently, stirring constantly until the sugar has dissolved
and the butter has melted.
Strain in the eggs and
continue to stir over gently simmering water for 30 - 40 minutes, or until the
curd thickens enough to coat the back of a spoon. Stir occasionally at first,
but more frequently towards the end to ensure that the curd cooks evenly and
does not curdle. The water should not boil.
Pour the curd into clean,
warm, sterilized jars. Cover and seal. Store in a cool dark place. Refrigerate
after opening.
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