Clementine Curd

Sarah L Samuels
2 days ago
3 min read

There is always an abundance of clementines in the shops over the festive period and my fruit basket is always overflowing with them. For me they are quintessentially Christmas and I have to buy them when I see them.

I had a lot of clementines to use up this week and one of the things I made was this delicious curd to go with my Cranberry and Clementine scones.

It is so versatile you can eat on fresh bread, on a fresh scone, add to biscuits or put it in a delicious cake. It is pretty easy to make and really worth the effort.

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To make the curd you need to start by zesting the clementines into a large heatproof bowl.

Next juice the clementines and add into the zest.

The jars and lids then need to be placed in the oven to sterilise while the curd is cooking.

Pre-heat the oven to 140C/120C fan.

Wash the jars in hot soapy water then rinse well. Place the jars and lids on a baking sheet face down and put them in the oven while making the curd.

Then add into the juice and zest the cubed butter and the sugar and place over a pan of boiling water making sure the bowl does not touch the water.

Stir the mixture until all the butter and sugar has dissolved.

Remove from the heat and whisk in the egg yolks and whole egg until smooth.

Return the bowl to the pan and cook over the simmering water, stirring continuously until it has slightly thickened and coats the back of the spoon. This should take 10-15 mins.

Remove the sterilised jars from the oven. Carefully fill the jars with the hot curd, leaving a small gap at the top. Seal the jars tightly with the lids.

Leave the curd to cool completely before placing them in the fridge. The curd will last for up to 2 weeks when refrigerated.

Clementine Curd

Sarah's servings: 2 x 190ml Jars

Sarah's skill: Medium

INGREDIENTS

60g unsalted butter, cubed

180g granulated sugar

4 clementines, zested & juiced

3 large egg yolks

1 large egg

METHOD

Pre-heat the oven to 140°C (120°C fan). Sterilised the jam jars by placing them upside down on a baking tray and heating them in the oven for at least 30 minutes.
Put the clementine zest, clementine juice, butter and sugar into a large heatproof bowl.
Place over a pan of simmering water, ensure that the bottom of the bowl doesn’t touch the water.
Stir the mixture until all the butter and sugar has dissolved.
Remove from the heat and whisk in the egg yolks and whole egg until smooth.
Return the bowl to the pan and cook over the simmering water, stirring continuously until it has slightly thickened and coats the back of the spoon. This should take 10-15 mins.
Remove the sterilised jars from the oven. Carefully fill the jars with the hot curd, leaving a small gap at the top. Seal the jars tightly with the lids.
Leave the curd to cool completely before placing them in the fridge. The curd will last for up to 2 weeks when refrigerated.