MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: TANGERINE CURD
  Categories: Fruits, Jams/jellys, Kump
       Yield: 1 servings
  
     1/2 c  Tangerine juice
     1/4 c  Lemon juice
       2    Tangerines; Grated zest only
     1/4 lb Butter
       4 oz Sugar
       8    Egg yolks
  
   This makes a delicious filling for cakes and tarts and can also be
   used as a spread for biscuits, scones or croissants.
   
   COMBINE THE JUICES, ZEST, SUGAR and butter in a saucepan and bring to
   a boil over medium heat. Beat the yolks in a bowl until liquid. Beat
   1/4 of the boiling liquid into the yolks and return the remaining
   liquid to a boil over low heat. Beat the yolk mixture into the
   boiling liquid and continue beating until it thickens slightly, about
   2 minutes. Do not allow the curd to boil or it will scramble. Pour
   into a clean bowl, cover surface with plastic wrap and chill.
   
   Makes 1 Cup
   
   PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
  
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