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Citrus Curd Dip

This tangy but sweet dip, which could also be used as a filling between two of the cookies, was born out of a mistake! We don't often talk about our errors and mishaps in the kitchen, but they give us opportunities to learn. My curd didn't set properly after straining, so I changed up the idea and this dip is a good Plan B!

Ingredients

  • 1/2 cup fresh tangerine juice
  • 2 tbsp tangerine zest
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 egg yolk
  • 1 tbsp lemon juice
  • 1 1/2 cups powdered sugar
  • 3/4 stick unsalted butter

Instructions

  1. Combine juice and zest in small saucepan. 

  2. Pour in sugar and using low heat, mix to combine.

  3. Place eggs and egg yolk into mixture over low heat. Combine gently.

  4. Drop in butter, cut into pieces to make it easier to melt.

  5. Whisk everything together and bring to simmer over low-med heat.

  6. Heat until mixture starts to hold its shape on its own. Remove from heat and strain over mixing bowl. (This removes any egg white that has 'cooked,' yielding a lumpy-ish curd, as well as excess zest.)

  7. Let mixture cool, approximately 25-30 minutes. (Refrigeration can speed this up.)

  8. Add in lemon juice and powdered sugar. Whisk until thoroughly combined.

  9. As mixture settles, it will thicken and become more of a frosting consistency. If it's too thick or thin for your preference, add more powdered sugar or a little more lemon juice.