Title: Tangerine Curd
Categories: Toppings
Yield: 1 Servings

1/2	c	Tangerine juice
1/4	c	Lemon juice
2		Tangerines; Grated zest only
1/4	lb	Butter
4	oz	Sugar
8		Egg yolks

This makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants.

COMBINE THE JUICES, ZEST, SUGAR and butter in a saucepan and bring to a boil over medium heat. Beat the yolks in a bowl until liquid. Beat 1/4 of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat. Beat the yolk mixture into the boiling liquid and continue beating until it thickens slightly, about 2 minutes. Do not allow the curd to boil or it will scramble. Pour into a clean bowl, cover surface with plastic wrap and chill.

Makes 1 Cup

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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