Clementine curd recipe
Make the most of seasonal clementines with this gorgeous, velvety curd. An ideal present for your loved ones, it can be made up to two weeks in advance, and if kept in a cool place will keep for up to one month.
See method- Serves 3 x 400g (13oz) jars
- 10 mins to prepare and 25 mins to cook
- 60 calories / serving
Ingredients
- 5 clementines, finely grated zest and juice
- 4 large eggs
- 350g caster sugar
- 240g (8oz) butter, cubed
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Shop ingredientsEach serving contains
- Energy
- 250kJ 60.0kcal
- Fat
- 4g
- Saturates
- 2g
- Salt
- 0.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.6gProtein 0.6gFibre 0.1g
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- Place the clementine zest and juice into a large, clean, heatproof bowl.
- Lightly beat the eggs and whisk into the fruit juice together with the caster sugar.
- Place the bowl over a pan of gently simmering water, making sure the base of the bowl does not touch the water. Add the butter cubes then cook over a gentle heat, stirring continuously until the curd thickens enough to coat the back of a spoon. This will take about 20 minutes.
- Pour the mixture into sterilised jars. Cover with a waxed paper disc, seal the jars and allow to cool.
- Label, and add the date. Store in a cool place for up to 1 month. Once opened keep refrigerated and use within 2 weeks.
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