Strawberry Tangerine Lemon Curd

It’s finally spring! It’s been weirdly warm out here in SF so I haven’t really felt much of the freeze the rest of America has been feeling. I’m so ready for spring! Flowers, fruits, berries, gardens…seriously the best. I decided to celebrate by making this yummy fruity strawberry tangerine lemon curd. This is one of those moments where I initially thought of making lemon curd. Then I got some delicious juicy strawberries and tangerines and the wheels in my head starting turning. In the end, this is what I came up with!

You can add curds to anything; topping for desserts, yogurt, toast, mix it with whipped cream to make a frosting, or use it as a tart base instead of custard. Or you can be like me and have it by the spoonful. #noregrets It’s such a versatile spread/ingredient.

You can basically make curd out of any fruit really. Mango, berries, citrus, passion fruit, etc. Just follow the technique and  you’ll be on your way to custard-y, fruity, goodness. Feel free to substitute tangerines with oranges or any other fruit juice. Make it your own!

Strawberry Tangerine Lemon Curd

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• Total Time: 25 minutes
• Yield: 1.5 cups of curd 1x

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Ingredients

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• 5 egg yolks
• 1/4 cup fresh lemon juice
• 1/4 cup fresh tangerine juice
• 5 large strawberries, chopped
• 1 cup sugar
• zest of 1 tangerine
• zest of 1 lemon
• 1/2 cup of butter, cubed

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Instructions

1. Zest tangerine and lemon and set aside the zest. Bring a small saucepan of water to a boil and them simmer.
2. Blend the chopped strawberries, tangerine juice and lemon juice until completely smooth. Strain the juice into a large glass bowl that fits over your pot of water without touching the water.
3. Add egg yolks and sugar to the large bowl of juice and set on top of your pot of simmering water. Make sure the bottom of your bowl does not touch the water! Continuously whisk until the mixture thickens enough to coat the back of a spoon. If you want to be more precise- it will be ready once the mixture hits 160 F.
4. Take the bowl off the heat and whisk in butter until completely melted.
5. Strain the curd into a bowl to get rid of any lumps. Whisk lemon and tangerine zest into the curd and cool.
6. Once cooled, pour into a jar. The curd will stay good for a month in the fridge. Enjoy!

Notes

Adapted from Serious Eats

• Prep Time: 10 minutes
• Cook Time: 15 minutes

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