Tangerine Curd

1. 1

   Place beaten egg yolks in bowl; set aside.

2. 2

   Combine juice, sugar, cornstarch and zest in 1 1/2-quart saucepan; cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a boil and is slightly thickened and bubbly.

3. 3

   Remove from heat.

4. 4

   Pour small amount warm mixture into egg yolks, beating constantly with whisk.

5. 5

   Repeat until about half juice mixture is combined with yolks.

6. 6

   Add egg mixture back into saucepan.

7. 7

   Cook, stirring constantly, over medium heat 4-5 minutes or until mixture reaches 165F and is thickened.

8. 8

   Remove from heat.

9. 9

   Add butter pieces; whisk until butter is melted.

10. 10

    Pour curd into two (8-ounce) glass jars.

11. 11

    Refrigerate 2 hours or until cooled.

12. 12

    Cover; store in refrigerator up to 2 weeks.

No additional tips available.