Tangerine (or Clementine or Orange) Curd

FROM THE KITCHN (thekitchn.com)
(makes 3/4 cup)
3 egg yolks
1tsp tangerine zest (about half of a tangerine)
1/4cup tangerine juice (about one large tangerine)
5tbsps sugar
3tbsps unsalted butter, cold & cut into small pieces
pinch salt
Directions:
1. Whisk together the yolks, zest, juice, & sugar in a small sauce pan. Cook over medium-low heat for about 5min, stirring constantly, until the mixture thickens & coats the back of a wooden spoon.
2. Remove from heat. If you see any small bits of egg that have scrambled, strain the curd through a fine mesh strainer into a bowl. (This is also helpful if you simply want a smoother curd with no zest. If not, proceed directly to the next step.)
3. Whisk in the butter, a few pieces at a time, until incorporated.
4. Add the tiniest pinch of salt, if you want. (We liked the edge it gave our curd, but it's optional.)
5. Spread right away on toast or chill for a few hours, until more firm. Store in the refrigerator.

http://www.thekitchn.com/thekitchn/ingredients-fruit/recipe-for-winter-citrus-tangerine-curd-074398