The term "tangerine" is typically used for any mandarin orange with a deep-coloured skin. If tangerines are unavailable, you can substitute tangelos, which are a cross between a mandarin and a grapefruit or pomelo. Lemon juice is added to give this curd some extra zing.
2-1/2 lb. tangerines
1/2 cup (4 oz.) fresh lemon juice
3 whole eggs plus 2 egg yolks, lightly beaten
1/2 cup (4 oz.) sugar
2/3 cup (5 oz.) unsalted butter, cut into small cubes
Step 1: Have ready hot, sterilized jars and their lids. (Watch this video for a how-to.)
Step 2: Finely grate the zest from the tangerines. Cut the tangerines in half and squeeze enough juice to measure about 3 cups (24 oz.). In a nonreactive saucepan, combine the tangerine zest and juice and the lemon juice. Bring to a boil and cook, stirring occasionally, until reduced to 3/4 cup, about 20 minutes. Let cool.
Step 3: In a nonreactive heatproof bowl set over (not touching) simmering water, whisk together the whole eggs, egg yolks, sugar and reduced juice and zest mixture. While stirring constantly, add the butter, a few cubes at a time, letting the cubes melt before adding more and scraping the bottom of the bowl each time. Cook, whisking, just until the mixture has thickened enough to coat the back of a spoon, about 10 minutes. Do not let the mixture boil.
Step 4: Ladle the hot curd into the jars, leaving 1/4" of head-space. Remove any air bubbles and adjust the head-space if necessary. Wipe the rims clean and seal tightly with lids. Set aside to cool completely, about 30 minutes. The curd can be stored in the refrigerator for up to 2 weeks.
Makes 3 half-pint (8-oz.) jars
See more recipes from Rick Field, Lisa Atwood and Rebecca Courchesne.
Reprinted with permission from Rick Field, Lisa Atwood and Rebecca Courchesne's The Art of Preserving (2012 Weldon Owen).