Ingredient list:
1/2 cup of tangerine juice.
1/4 cup of lemon juice.
2 tangerines, grated zest only.
1/4 lb of butter.
4 ounces of sugar.
8 egg yolks.
Method:
In a suitably sized saucepan, combine the fruit juices, zest, butter and sugar; bring to a boil over medium heat.
In a bowl, beat the egg yolks until liquid.
Beat a quarter 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.
See also: Tangerine Recipes.
