Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens
- 60g butter
- 4 mandarins, juiced
- 125g sugar
- 2 eggs, beaten
– Melt butter, juice and sugar in a bowl placed over a saucepan of simmering water.
– Once sugar has dissolved, add beaten eggs and continue to cook the curd slowly until it thickens.