Should actually be pretty easy. All the citrus juices tend to make a decent curd using the same process. Might have to adjust the corn starch (or other thickener) what with varying water content, but that’s going to be the case from one batch of lemons to another.
Usually, the meringue is harder than the curd.
I use This recipe for lemon meringue, but I’ve used lime and grapefruit in the same recipe before, and it came out the same consistency. So I imagine tangerine, or any citrus would too
Godamn, now I’ve got to figure out how to make tangerine meringue pie. Thanks g
Should actually be pretty easy. All the citrus juices tend to make a decent curd using the same process. Might have to adjust the corn starch (or other thickener) what with varying water content, but that’s going to be the case from one batch of lemons to another.
Usually, the meringue is harder than the curd.
I use This recipe for lemon meringue, but I’ve used lime and grapefruit in the same recipe before, and it came out the same consistency. So I imagine tangerine, or any citrus would too