Clementine Curd ( about 500g)

This is from my local chef and food writer Claire Thompson. It will keep in the fridge for up to 3 week. Serve on toast, with yoghurt or on a sponge cake.

Clementine Curd ( about 500g)
Print Recipe
Clementine Curd ( about 500g)
Print Recipe
Instructions
  1. Place the eggs and yolks, sugar, citrus juices and zest in a bowl set over a pan of simmering water.
  2. Whisk the contents of the bowl for around 10 minutes, until the mixture has thickened considerably enough to coat the back of a spoon, then begin to add the butter, bit by bit, until fully combined and melted into the curd. Be sure to scrape down the sides of the bowl as you mix, stirring to combine all the time.
  3. Once all the butter has been incorporated, continue heating, stirring all the time, for three minutes. Remove from the heat and pour the curd into clean, sterilised jars.
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