Clementine Curd Food

CLEMENTINE CURD

Clementine curd image

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

Provided by Cate Dixon

Categories Condiment

Time 45m

Yield Makes 2 x 324ml jars

Number Of Ingredients 6

Ingredients

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

Steps:

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

Nutrition Facts : Calories 45 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 1 grams protein, Sodium 0.08 milligram of sodium

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