Tangerine Lemon Curdslightly adapted from Joy the Baker
makes about 3/4 cup
2 large egg yolks
1 large egg
5 tablespoons granulated sugar
1 teaspoon tangerine zest and 1 teaspoon lemon zest
1/4 cup tangerine juice
3 tablespoons lemon juice
4 tablespoons butter
pinch of salt
In a medium saucepan over medium low heat, whisk together egg yolks, egg, tangerine/lemon sugar, juices, butter and salt. Whisk over the heat until thick enough to coat the back of a spoon. This takes about 5 minutes. The mixture will begin to smell just like citrus curd.
Remove from heat and pass through a fine mesh strainer (this removes any little bits of egg that may have cooked) into a medium bowl. Transfer to a small jar or airtight container and refrigerate until cool and thicker in texture. Curd will last, refrigerated, for about a week.