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Clementine curd recipe

21 ratings

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

Each serving contains

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

Method

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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