“Everyone loves lemon curd, so why not try making clementine curd for something a bit different? Whether you enjoy it at breakfast on toast, or use it in cakes and tarts, it’s just as tasty and extremely moreish. If you don’t fancy clementine, swap it for any other type of citrus fruit. ”
Grate the clementine zest into a pan, then squeeze in all the juice (about 150ml). Squeeze in the lemon juice, then add the sugar.
Roughly chop and add the butter. Gently warm over a low heat until the butter has completely melted.
Transfer the citrus mix to a heatproof bowl, and place it over a saucepan of simmering water (make sure the water doesn’t touch the bottom of the bowl).
Beat all the eggs together, then strain through a fine sieve into the clementine liquid, stirring constantly, until well combined.
Cook the mixture gently over the water, stirring often, for about 1 hour, or until it thickens and coats the back of a spoon. Be careful that it doesn’t curdle by making sure the temperature remains constant, and it doesn’t get too hot.
Take it off the heat and ladle it straight into sterilised jars and top with a circle of waxed paper. Screw the lids on tightly and allow to cool at room temperature. The jars will keep for 2 months in the fridge, or longer if sterilised in a water bath.