Clementine curd recipe

  • Serves 3 x 400g (13oz) jars
  • 10 mins to prepare and 25 mins to cook
  • 60 calories / serving
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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. 

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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  • Ingredients

  • 5 clementines, finely grated zest and juice
  • 4 large eggs
  • 350g (12oz) caster sugar
  • 240g (8oz) butter, cubed
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  • Energy 250kj 60kcal 3%
  • Fat 4g 5%
  • Saturates 2g 10%
  • Sugars 6g 7%
  • Salt 0g 0%

of the reference intake
Carbohydrate 6.6g Protein 0.6g Fibre 0.1g


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