Tangerine Lemon Curd

{Tangerine Lemon Curd}
from Joy the Baker

2 large egg yolks

1 large egg

5 tablespoons granulated sugar

1 teaspoon tangerine zest

1/4 cup tangerine juice

2 tablespoons lemon juice

4 tablespoons unsalted butter

pinch of salt

Combine sugar and tangerine zest on a clean cutting board. With a bench knife or the back of a spoon, rub the zest into the sugar until the sugar is very fragrant and slightly orange in color.

In a medium 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. The mixture will begin to smell just like citrus curd. It’s delicious.

Remove from heat and pass through a fine mesh strainer 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.