- 3/4 cup butter
- 6 eggs
- 1 Tbsp. tangerine zest
- 1 cup fresh squeezed tangerine juice
- 1 1/3 cup sugar
- 1/4 cup lemon juice
In a small saucepan over medium heat, combine tangerine and lemon juices, zest, sugar and butter.
Heat, stirring constantly until very hot and slightly thickened.
Do not allow mixture to boil.
Remove from heat and cool for about fifteen minutes.
With an electric or rotary mixer, beat eggs until thick and creamy.
Add the tangerine mixture to the eggs, beating until well mixed.
Return mixture to the saucepan and stir over low heat until very hot and thickened (mixture will thicken further as it cools).
Once again, do not allow it to boil.
Remove from heat and cool completely.
Store in the refrigerator, tightly covered for up to two weeks.
Makes about 5 cups