Oh clementine curd….how do I love thee???
In a spoon, licked off my finger, on toasted brioche, on toasted anything, licked off the knife…….any which way!
Clementine Curd
Adapted from Annie Bell’s Gorgeous Christmas
Ingredients
6 medium eggs
1 1/2 cups superfine (caster) sugar
3/4 cup (1 1/2 sticks) unsalted butter, diced
Finely grated zest and juice of 5 clementines
Finely grated zest and juice of 1 lemon
Make the curd:
1. In a heavy-bottomed medium saucepan, heat 2 inches of water over high heat until boiling. In the top portion of a double boiler, combine all the ingredients and place over the saucepan. Reduce the heat to low and whisk constantly, until the butter melts.
2. Cook, stirring with a wooden spoon, until it thickens into a custard, about 15 to 20 minutes.
3. Pass the curd through a fine-mesh sieve into a bowl. Divide among food-safe jars or small containers. Cover; chill until set. It will last several weeks in the refrigerator.
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