zoom Clementine curd
  • Print A4 A5
    • Close

    Save to your scrapbook

    Clementine curd

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Clementine curd

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes

    Ingredients

    200g unsalted butter
    200g caster sugar
    8 clementines, scrubbed, zest of 8, juice of 4
    2 lemons, juice
    8 egg yolks, beaten

    Method

    1 Sterilise a 350g jar, following the instructions in the Useful Information section on the Food app (see page 7). Meanwhile, put the butter, sugar, clementine zest and juice, and the lemon juice in a pan over a medium heat. Heat gently until the butter and sugar have melted. Take off the heat and slowly add the beaten egg yolks, whisking continuously. Put back onto a very low heat and whisk constantly for 10-15 minutes, until thickened. Pass the mixture through a sieve into the sterilised jar. Cover, cool and place in the fridge to set. Use within 3 days. 

    Your recipe note

    Edit your recipe note

    WASTE NOT: EGG WHITES

    Cover and chill for up to 2 days or freeze them individually in ice cube trays for up to 4 weeks (defrost fully before use). Whisk into a pavloca meringue to top with clementine curd, whipped cream and fresh clementine and fresh clementine segments. 

     

    Comments

    Average user rating

    0 stars

    Glossary