Recipe for Clementine curd

February 25, 2013

Less than a minute to read

Makes 2 cups

4eggs1cup sugar5clementines, halved and juiced (enough to make 6 tablespoons)2tablespoons lemon juice2tablespoons clementine rind2tablespoons unsalted butter, room temperature

1. In a saucepan over medium-low heat, whisk the eggs, sugar, clementine juice, lemon juice, and clementine rind. Continue whisking for 7 minutes, or until the mixture thickens; do not let it boil.

2. Remove the saucepan from the heat. Whisk in the butter. Immediately pour into a heatproof bowl. Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming. When cool, transfer to a container or jar. Refrigerate for up to 1 week. Janine Sciarappa