Ingredients

• 1/2 cup fresh mandarin juice
• 2 teaspoons finely grated fresh mandarin zest
• 1/2 cup sugar
• 3 large eggs
• 3/4 stick (6 tablespoons) unsalted butter, cut into pieces

Preparation

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer mandarin curd to a bowl and cover with plastic wrap. Chill until cold, at least 1 hour. Curd can be chilled up to 1 week.