Tangerine Curd

Directions

1. 1
   Place beaten egg yolks in bowl; set aside.
2. 2
   Combine juice, sugar, cornstarch and zest in 1 1/2-quart saucepan; cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a boil and is slightly thickened and bubbly.
3. 3
   Remove from heat.
4. 4
   Pour small amount warm mixture into egg yolks, beating constantly with whisk.
5. 5
   Repeat until about half juice mixture is combined with yolks.
6. 6
   Add egg mixture back into saucepan.
7. 7
   Cook, stirring constantly, over medium heat 4-5 minutes or until mixture reaches 165F and is thickened.
8. 8
   Remove from heat.
9. 9
   Add butter pieces; whisk until butter is melted.
10. 10
    Pour curd into two (8-ounce) glass jars.
11. 11
    Refrigerate 2 hours or until cooled.
12. 12
    Cover; store in refrigerator up to 2 weeks.