Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Tangerine juice 1/4 lb Butter
1/4 c Lemon juice 4 oz Sugar
2 Tangerines; Grated zest only 8 Egg yolks

This makes a delicious filling for cakes and tarts and can also be used as
a spread for biscuits, scones or croissants.

COMBINE THE JUICES, ZEST, SUGAR and butter in a saucepan and bring to a
boil over medium heat. Beat the yolks in a bowl until liquid. Beat 1/4 of
the boiling liquid into the yolks and return the remaining liquid to a boil
over low heat. Beat the yolk mixture into the boiling liquid and continue
beating until it thickens slightly, about 2 minutes. Do not allow the curd
to boil or it will scramble. Pour into a clean bowl, cover surface with
plastic wrap and chill.

Makes 1 Cup

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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