Tangelo Curd

Sweet with a light citrus tang, Tangelo curd is a seasonal delight you'll want to have plenty of in your fridge. Recipe video is above!

Course: Dessert, Spreads

Cuisine: Australian

Keyword: Curd, Tangelo curd

Prep Time: 5

Cook Time: 12

Cooling time (optional): 1

Total Time: 17

Servings: people

Calories: 992kcal

Author: Gabby Campbell

Equipment

1 Small saucepan

Ingredients

4 egg yolks
100 ml tangelo juice, strained (about 1 large or 2 medium tangelos)
2 tsp tangelo zest (about one tangelo)
60 g butter or coconut oil (see notes if using coconut oil)
⅓ cup honey

Metric - US Customary

Instructions

Separate the eggs and put the yolks in a small saucepan (keep the whites to make meringues or an omelette with).
Whisk the yolks until they're just combined.
Add in the honey, butter or coconut oil, as well as the tangelo juice and zest.
Place the saucepan over a low heat on the stove and start to stir everything with a wooden spoon.
Keep stirring constantly until the curd thickens and will coat the back of the spoon. This was about 12-15 minutes for me.
Remove from the heat, 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. The recipe yields roughly 200ml curd (a little less than half a pint).

Notes

DO NOT allow the mix to simmer or boil at any time or your you'll get bits of cooked/scrambled egg all throughout your curd. Stirring constantly right to the bottom of the pan will ensure this doesn’t happen.

* If using coconut oil you may find it takes longer for the curd to thicken. Mine took 25-30mins over a low heat.

Nutrition