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Verses from my Kitchen: My Darling Clementine Curd

January 11, 2011

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!

This curd is flavour-intense and genuinely sweet. It's thick and creamy and velvety, quite tart and loaded with citrus notes. It also follows the path set out in the previous two recipes by keeping it simple. Really simple. There isn't much use making a beautiful dish or spread or dip if it's too complicated for everybody to follow along. If you have a bit of time to spare, give this one a shot. It's so good.

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.
If you don't have anything on hand to spread it on, take a spoonful. Indulge. Enjoy! Sometimes we need a little escape from the reality of life and this surely lends you a hand.

From my table to yours, happy eating!

Clementine Curd

The Goods:
  • 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
  1. 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.
  2. 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.
  3. 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.
**It keeps for up to a good week.

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At January 11, 2011 at 11:18 PM , Blogger Diethood.com said...

Ok, mouth watering ... sweet, refreshing, delicious!
My hubby took the last two clementines...I need to go buy some more. I can't wait to give this a try.

At January 12, 2011 at 6:23 AM , Blogger Carolyn said...

I love this idea! I've made lemon curd and lime curd, but never clementine curd.

At January 12, 2011 at 8:23 AM , Blogger Michael Lewicki said...

Kate, you'd love it! I'm sure your husband would as well. Thank you!

Carolyn, it doesn't stray that far. Just the hints of clementine. I had it with tea on toast last night. Yum!

At January 12, 2011 at 10:19 AM , Blogger Ashley said...

I'm loving the cookbook in the picture heading. Where did you get it from? It's a great inspiration tool...

At January 12, 2011 at 2:29 PM , Blogger Christina said...

I love lemon curd, and clemmies so I'm sure this would be a hit too! I've really enjoyed your trio of recipes!

At January 12, 2011 at 3:11 PM , Blogger Vicki Wilde said...

Trying to make curd is one of my goals for this year. I love clems, so this might just be the perfect start!

At January 12, 2011 at 8:37 PM , Blogger CakeWhiz said...

So easy to make and and i can see myself using it on a number of things from bread, pies and even some sort of a cake icing. Thanks for posting the recipe! i look forward to trying it :)

At January 13, 2011 at 2:14 AM , Blogger something_good said...

it looks fantastic! I like it also with toast (so far I had only lemon and orange curd on toast); it reminds me of kaya toast from Singapore.

At January 13, 2011 at 10:07 AM , Blogger Michael Lewicki said...

Thanks Ashley. It's a Moleskin Recipe Journal.

Thank you Christina, I sincerely appreciate that! It started out as a regular post/recipe and went from there. I'm glad you enjoyed them! I'll do it again sometime with another ingedient.

Vicki, you should definitel make it. It's certainly easier than it might seem and it's so nice having a jar of it around to use! Thanks!

Cake Whiz, thank you! It's definitely nice to add and spread on things! Adds a nice tart and sweet punch!

SG, I love it on toast. I had some like that last night with my tea. Refreshing! Thanks for dropping in!

At January 14, 2011 at 10:09 PM , Blogger Lynn @ I'll Have What She's Having said...

I've never made curd of any kind, but your pictures are so gorgeous I feel like I need go out and buy clementines now. I just want to stick my finger in the jar and taste.

By the way, I've been singing along as I read.

At January 14, 2011 at 11:24 PM , Anonymous Anonymous said...

I guess clementines and oranges are in the air....I used them too in my last recipes....
Clementine curd looks amazing....nice photos too and the jar:)

At March 14, 2011 at 10:34 AM , Blogger PoplarHill said...

Thank you for a great recipe, I served it with Orange Blueberry Scones. Delicious

At March 14, 2011 at 11:44 AM , Blogger Michael Lewicki said...

You're welcome. I'm glad you liked it! And orange blueberry scones sounds amaazing. Great combination.


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