How To Make Tangerine Curd

Homemade Jam Recipes

Ingredients: Tangerine Curd Recipe

Photo of Tangerines6 large tangerines
6 eggs
10 oz / 280 grams of caster sugar
8 oz / 225 grams of butter

Method - What To Do

Wash all of the tangerines well and dry thoroughly, before finely grating the rind of three of the fruit. Place this zest into a large glass bowl, along with the juice of all six tangerines (if you roll them first to soften them, they will juice easier and better). This juice should be strained through a sieve as the fruit are squeezed, to prevent any pips or small pieces of flesh going into the bowl.

Mix in the caster sugar and the yolks from the six eggs, using a whisk to break up the egg yolks and create a smooth mixture. Place the bowl over a pan of simmering water and continue to whisk as the tangerine curd begins to warm up. After 15 to 20 minutes, the curd mix should start to thicken.

During this 'cooking stage', it is important that the water beneath the bowl is only allowed to gently simmer and not boil. The mixture in the bowl must never boil, as this may cause the eggs to scramble a little and result in lumps, spoiling the curd.

Remove the bowl from the top of the saucepan and spoon your thickened tangerine curd into sterile glass jars. Store in the fridge and try to eat within a week or two, or possibly a little longer if stored correctly, namely in a cold place at the back of the fridge.

Tangerine Curd recipe - More Curd Recipes.