Clementine curd

Clementine curd

breakfast | Makes 850g

Everyone loves lemon curd. Using clementines is a seasonal, not to mention sensational, adaptation.

1. Grate in the fruit zest and squeeze the juice into a saucepan with the sugar, eggs and yolks, and mix to combine. Add the butter and place over a very low heat. Cook, constantly stirring (you don’t want your eggs to scramble), until the curd is thick and coats the back of the spoon. Pour into sterilised jars, seal and refrigerate. Use within two weeks.

 

Recipe Georgie Socratous
Photo Myles New


from Issue 7

ingredients

• 6 clementines
• 2 lemons
• 350g caster sugar
• 4 eggs, beaten
• 2 egg yolks, beaten
• 100g unsalted butter, diced

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