Tangerine Curd

• 6 Land O Lakes Eggs (yolks only), lightly beaten
• 3/4 cup freshly squeezed tangerine juice, strained*
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 1/2 teaspoons freshly grated tangerine zest
• 1/2 cup Land O Lakes Butter, cut into pieces

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

o lakes eggs, freshly squeezed tangerine juice, sugar, cornstarch, butter

Taken from www.landolakes.com/recipe/3984/tangerine-curd (may not work)