16 Aug Clementine Curd
If you love lemon curd, you are in for a treat! This fruity clementine curd has all the sharpness and tang of a lemon curd, but with the extra juicy flavour of a clementine. (In case you’re wondering, a clementine is a cross between a naartjie/tangerine and an orange).
Just like lemon curd, clementine curd has a host of delicious uses. Although it seems rather liquid when you fill your jars, it sets into a thick, almost custard-like texture – ideal for spreading onto scones or pancakes. Warm the clemetine curd slightly to use it as a sauce or drizzle in desserts. For more ideas on how to use it, read here.
Juice and zest of 6 clementines (or naartjies)
Juice of 1 lemon
6 large egg yolks
- To sterilise your jars, wash them in very hot, soapy water or run through the hot cycle of a dishwasher. Place the wet jars onto a baking tray and place into an oven at 160°C for 10-15 minutes. If you are using jars with screw-top lids or rubber gaskets, don’t dry the lids or gaskets in the oven – just air-dry them in a colander after boiling.
- Zest the clementines, then squeeze the juice and measure out 150ml.
- Add the clementine juice and zest to a heatproof bowl together with the lemon juice, butter and sugar.
- Place on top of a pan of simmering water and whisk until the butter has melted.
- Now add in the beaten egg yolks, and continue heating gently and whisking continuously. It will take 25-30 minutes of heating and whisking until the mixture thickens and coats the back of a metal spoon.
- Remove the mixture from the heat and immediately strain into a jug.
- Pour the mixture into your sterilised jars, leaving a 1cm headspace.
- Allow the jars to cool to room temperature before refrigerating.
- The curd will keep unopened for about 2 months in the fridge or 3-4 months in the freezer.