My Darling Clementine Curd
Three is the magic number. Three also happens to be the number often associated with good things. In my case, it represents the number in a series on a great seasonal fruit that I have already incorporated into two different recipes. Today marks number three in the series. If you're like me, you have a plethora of clementines at your disposal and you're always looking for a new way to use them! If not, well, I hope you enjoy it anyway!
I love lemon curd. The taste, texture and aroma. I've made it countless times, using it as a dip and spread but also using it as one ingredient amongst a sea of others in a dessert or pastry. Today I took my classic lemon curd recipe and flipped the switch on it. Clementine Curd, a tasty adaptation of the original recipe!
The uses are endless. It's fantastic when spread on golden brown toast, fresh-out-of-the-oven scones or when added to dessert recipes calling for lemon curd--like tarts or pudding.
|This curd is perfect on scones, toast and crackers.|
From my table to yours, happy eating!
- 1/2 cup clementine juice, about 5-6 clementines
- 2 tbsp. clementine zest
- 1 stick unsalted butter, just melted and warm
- 4 eggs
- 1 1/2 cups icing sugar
- Grate the clementines and add the zest and the juice into a heavy bottomed saucepan. Add the sugar and eggs and mix to combine. Add the melted butter and place over a very low heat.
- Whisk constantly while keeping the heat as low as possible. Switch to a heat-proof spatula and continue to stir while taking any of the mixture off the sides and bottom of the pan.
- Continue stirring until the curd has thickened and coats the back of the spatula. Remove from heat immediately and strain into a bowl and cover with plastic wrap to prevent a film from forming. Refrigerate. Pour into serving jars and serve.