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Clementine and ginger curd
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Makes: 1 small jar (about 200g)
120ml freshly squeezed clementine juice (about 3 large clementines)
1 tbsp lemon juice
60g unsalted butter, diced
2 large eggs
2 tsp finely grated fresh root ginger
3 tbsp golden caster sugar
1. Put all the ingredients in a heatproof bowl set over a pan of simmering water and, using a balloon whisk, begin to stir. Whisk continuously for about 30 minutes, until the mixture has thickened to the consistency of thick custard.
2. Strain through a sieve into a new, sterilised jar, scraping the curd through, and cover the surface with cling film to prevent a skin forming. Allow to cool, then chill for at least 2 hours to thicken. Use immediately or replace the cling film with a jar lid and keep chilled for up to 3 days.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per 15g serving 141kJ
This recipe was first published in December 2017.