| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs |
|
Fruits/nuts, Jams |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Tangerine juice |
| 1/4 |
c |
Lemon juice |
| 2 |
|
Tangerines; Grated zest only |
| 1/4 |
lb |
Butter |
| 4 |
oz |
Sugar |
| 8 |
|
Egg yolks |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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