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Sweeter than the more traditional lemon curd, this version is no less versatile. Use it as a spread on toast, muffins, biscuits or scones. It's also a great cookie sandwich filling or cake filling. You can even use it to fill pie or tart shells for a quick dessert.

Makes about 5 cups


  • 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.

Categories: Condiment, Sauce  Sweet Sauce 

Author Credit: Marlene

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