Tangerine Curd

6 tablespoons strained tangerine juice*
2 tablespoons strained lemon juice
1 teaspoon minced tangerine zest*
1/2 cup sugar
4 tablespoons butter
3 egg yolks, strained

Combine the juices, zest, sugar, butter, and egg yolks in a heavy, non-reactive** saucepan.

Set the pan over the lowest possible heat and cook, stirring constantly, until the custard has thickened, about 5 minutes. Do not allow the custard to boil.

Pour the curd into a shallow dish and press plastic wrap on the surface of the curd. Cool to room temperature and refrigerate until thoroughly chilled.

Remove the plastic wrap from the curd’s surface. Cover the dish with plastic wrap or spoon the curd into a clean jar. Keep refrigerated.

*For orange curd, substitute orange zest and orange juice for the tangerine.

The recipe yields about 1 cup and may be doubled.

**non-reactive = glass, enamel, stainless steel