Mandarin Curd

If you want, you can filter the citrus juice before using it. It will give you an even smoother curd. I did not do this because I don’t mind a more rustic texture, but it’s up to you.

Ingredients

  • 120 ml – ½ cup mandarin juice freshly squeezed

  • Juice of ½ lemon

  • 3 eggs

  • 2 egg yolks

  • 75 gms – 1/3 cup caster sugar

  • 60 gms – 4 tbsp butter at room temperature

Directions

  • Whisk together the mandarin juice, lemon juice, eggs, egg yolks, and caster sugar until well combined.

  • Add the vegetable spread or butter and keep whisking until light and fluffy.

  • Cook the curd on low for a few minutes until it coats the back of a spoon. Do not boil.

  • Transfer to a sterilised jar and refrigerate for up to 1 week.