Satsuma Mandarin Orange Curd
This curd has a delicious citrus tang that works great as a topping for biscuits, cookies, pancakes or even as a filling for cakes.
INSTRUCTIONS
Zest all the mandarins, saving 1 tablespoon for garnish. Use the rest in the curd.
Fill a medium saucepan halfway with water, place a bowl (preferably a stainless steel bowl) on top of the pot to create a double boiler (you can also use another pot if you don’t have a large enough bowl). Place the saucepan on the stove over medium-heat and begin simmering the water.
In the bowl, whisk together ½ cup mandarin juice, 1 tablespoon mandarin zest, the lemon juice and zest, eggs and sugar until combined and smooth.
Whisk constantly until the mixture has thickened, 5-10 minutes. Once thickened, remove from heat and whisk in butter until the butter has melted completely. Strain the mixture through a fine mesh sieve and pour the mixture into a bowl. Whisk in another tablespoon or more of mandarin zest for extra flavor.
Finally, pour the mixture into containers for storage. Allow to cool completely, then refrigerate until firm and chilled. You can put them into individual ramekins and serve this as individual desserts if desired. Otherwise, use as a topping or filling for your favorite pastry or baked goods.
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