Clementine Curd  

A great recipe to use up all those left-over Christmas clementines especially as they are so lovely at this time of year!  This curd also makes a lovely homemade gift for friends and family.

  • 5 Clementines, finely grated zest and juice
  • 4 Large Eggs
  • 350g Caster Sugar
  • 240g Butter, cubed
  1. Place the clementine zest and juice into a large, clean heatproof bowl.
  2. Lightly beat the eggs and whisk into the fruit juice together with the caster sugar.
  3. Place the bowl over a lightly simmering pan of water, making sure that the base of the bowl does not touch the water. Add the butter cubes then cook over a gentle heat whilst continuously stirring until the curd thickens enough to coat the back of a spoon which should take about 20 minutes.
  4. Pour the curd into sterilised jars. Cover with a waxed paper disc, seal the jars and allow to cool.

Store in a cool place

Helen Edwardson