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I told you that there would be more recipes using the tangerines from my tree.  It has been so much fun to come up with new recipes that are fun and enjoyable.  This one is no exception.  As anyone who reads my recipe knows, I love lemons.  I love lemon curd and use it in a variety of recipes.  With all the tangerines, I thought, hmmmm why not make a tangerine curd.  What I can tell you is that it is very easy to make but has a very mild tangerine flavor.  The more of the zest you add the more it does taste like tangerine.  Not sure why as my tangerines are juicy and flavorful.  I think next time I make it, I will start with two cups of the juice and reduce it down making a concentrated tangerine taste.  I do love this recipe though and plan to use it on Easter to make a light dessert using fruit (hint, you will see it here next week).  You can also spread this on toast as a "butter".
Hope you enjoy.
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Makes about 3 cups



Recipe:


  • 1 cup Sugar
  • 1 stick butter
  • 1 cup fresh Tangerine Juice (I used 7 tangerines)
  • 3 large Eggs, beaten
  • 1 large Egg Yolk, beaten
  • 2 TBSP Tangerine Zest

Zest some of the tangerines first and then juice them.  I cut the top off then use a hand juicer.  Once they are all juiced, I run the juice through a small sieve to get rid of the rest of the pulp and any small seeds.

Melt butter in a microwave safe bowl
Add Sugar and whisk, the sugar should start to "melt"
Add Juice as you are whisking
Take some of this mixture (about a 1/4 cup)  and slowly whisk it into the beaten eggs and egg yolk
Take that mixture and slowly whisk it into the rest of the sugar/juice mixture
Take out any "egg clumps" if some were produced during the mixing

Microwave on high for 30 seconds, whisk
Microwave on high for 30 seconds, whisk
Microwave on high for 1 minute intervals for 3 minutes, whisk well each time between heating
After the 3rd 1 minute heating, add the tangerine zest and whisk
Microwave on high for 1 more minute,
It should easily coat the back of a spoon and be fairly thick, like yogurt.
If it is still granular from the sugar or not thick enough, start with 30 second intervals and whisk between

You can make it on the stove top also, melt the butter in the pan then add the sugar, whisk.  Add the juice and whisk, temper the eggs the same way as above.  If you do not temper your eggs you will end up with scrambled eggs with juice and sugar.

You can let it cool in the same bowl, just put the saran wrap on top so that it is touching the curd.  I put mine into mason jars.  Hint, do NOT tighten the lid if the curd is still warm or hot as it will create a vacuum in the jar and you will not get the top off.  Just put them on loosely until cool.  I grate more zest on top before putting the lid on.  It can stay stored this way for a week or two.
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The amount of pulp will probably surprise you!  You could probably leave it in, I haven't but maybe one day I will.
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This is the melted butter and the sugar. Whisk until it becomes smooth
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Really make sure that the egg is completely incorporated into the mixture before placing in microwave. Otherwise you will end up with some scrambled egg.
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This is right out of the microwave after the 5 minute mark. It "fluffs" up but will go down after whisking.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. Information based on a 2 oz serving
 


Comments

04/23/2016 4:29pm

I would like to see more posts like this

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