Mandarin curd

RECIPE: Julie Legg MAKES: 2 small jars TIME: 20 minutes

This sweet curd is a great way to use up overripe mandarins.

INGREDIENTS

4 tsp finely grated mandarin zest

½ cup of mandarin juice

(from 6-7 mandarins)

3 large eggs

½ cup white sugar

50g butter, cubed, at room temperature

METHOD 1

In a metal bowl, whisk the zest, juice, eggs, and sugar. Suspend the bowl over a saucepan of simmering water – ensure it’s above the water level so it heats by steam alone. Whisk continuously. It may become frothy but keep whisking and the foam will dissipate. The mix will begin to thicken in 5-7 minutes, but keep whisking for 10 minutes in total until it resembles smooth, runny custard. 2 Remove from the heat and immediately add the cubed butter. Whisk until the butter has melted. 3 Pour the curd into warm, sterilised jars. While it may appear runny, it will thicken once cooled. Allow to cool for one hour, then refrigerate until firm. Store in the fridge.