Lemons, tangerines, and grapefruits can all go into this recipe. I’ve played with the combinations, but if you want to go purely lemon on this one, you won’t be disappointed. Thanks to Joy the Baker for her awesome recipe!
(or substitute another citrus fruit)
Ingredients: (makes about 3/4 c.)
2 egg yolks
5 T. sugar
1/4 c. lemon juice
zest of half a lemon, as well as half a tangerine
4 T. unsalted butter
pinch of salt
Combine sugar and zest on a clean cutting board. With your fingers or the back of a spoon, rub the zest into the sugar until the sugar is very fragrant.
In a saucepan over medium low heat, whisk together egg yolks, egg, tangerine sugar, juices, butter and salt. Whisk over the heat until thick enough to coat the back of a spoon. This takes about 5 minutes.
Remove from heat. If you wish, you may pass the mixture through a fine mesh strainer into a medium bowl. If you prefer the zest, skip the strainer. Transfer curd to a small jar or airtight container and let sit until cool and thicker in texture. Cover and refrigerate. Curd will last in fridge for about a week.