Clementine curd
- Cate Dixon
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Makes 2 x 324ml jars
Easy
Prep: 20 mins
Cook: 25 mins
A star rating of 4.3 out of 5.3 ratingsRate
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Make the most of clementines at Christmas with this moreish clementine curd. It's great as a spread to spoon over bread or in festive baked treats
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per tbsp
- kcal45
- fat3g
- saturates2g
- carbs3g
- sugars3g
- fibre0g
- protein1g
- salt0.08g
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Method
-
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
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A star rating of 4.3 out of 5.3 ratings
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