Clementine Curd
I am a curd fan. It sounds like there’s a chance it could be gross, but in reality, it’s smooth and creamy and delicious. And did I mention versatile?? This silky spread can be eaten atop scones (my personal fave) or toast, is a kickass filling for tarts, crepes and layer cakes, and is pretty insane just eaten directly from the jar if we’re being honest with ourselves.
Servings
1cup
Servings
1cup
Ingredients
Instructions
  1. In a heatproof bowl (I use a large stainless mixing bowl), whisk together the egg yolks, sugar, clementine zest and juice, and lemon juice, just until blended.
  2. Place the bowl over (but not touching) simmering water in a saucepan (I choose a saucepan with an opening smaller than my bowl, so the bowl can just perch right atop the pan), and whisk constantly for 5 – 8 minutes, until the mixture has thickened.
  3. Remove from the heat, then whisk in the butter cubes a couple at a time, whisking until all the butter is incorporated into the curd.
  4. Pour the curd into a clean jar and allow to cool.
  5. Screw on the lid and store in the refrigerator for up to a week.