Sweet with a light citrus tang, Tangelo curd is a seasonal delight you’ll definitely want to have in your fridge.
Fruit curds are traditionally made with dairy, but are easily made dairy free with no compromise on taste.
01 4 egg yolks
02 100ml / 3.5 fl oz tangelo juice
03 60g / 2 oz butter or coconut oil
04 2 tsp tangelo zest
05 1/3 cup honey
01
Separate the eggs and put the yolks in a small saucepan (keep the whites to make meringues or an omelette).
02
Add in the honey, butter or coconut oil, as well as the tangelo juice and zest.
03
Place the saucepan over a low heat on the stove and start to stir everything with a wooden spoon.
04
Keep stirring until the curd thickens and will coat the back of the spoon. This was about 12-15 minutes for me.
05
Allow the curd to cool slightly, pour into one large or two small jars and put in the fridge to set. This will take about an hour.
Don't let the mix simmer or boil or you’ll get cooked / scrambled egg all throughout your curd. Stirring constantly right to the bottom of the pan will ensure this doesn’t happen.