• 3 eggs, plus 3 egg yolks, lightly beaten
  • 1 tsp cornflour
  • 80g caster sugar
  • 150ml fresh clementine juice (from about 6 clementines), plus 2 tsp clementine zest
  • 1 lemon, juiced
  • 100g cold unsalted butter, cubed


  • STEP 1

    Strain all of the eggs through a sieve into a large heatproof bowl. Add the cornflour and caster sugar and whisk until smooth. Pour the clementine and lemon juice through the sieve into the bowl to catch any pips, then stir through the clementine zest and cubes of butter.

  • STEP 2

    Set the bowl over a pan of gently simmering water, ensuring the bowl doesn’t touch the water, and cook for 20-25 mins, stirring continuously until the curd has thickened, forms a glossy coating on the back of the spoon and leaves a trail when you drag your finger through it.

  • STEP 3

    Pour the curd into two 324ml sterilised jars (see tip, below), seal and cool. Keep in the fridge and use within two weeks.

Recipe tip

To sterilise the jars, first wash them in hot, soapy water, then rinse clean and dry upside-down in the oven at 160C/140C fan/gas 3 for 12 mins.

Recipe from Good Food magazine, Homemade Christmas 2021

Goes well with


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