Clementine curd
A smooth and fruity curd to enlighten your winter breakfasts
Servings 250 ml
Ingredients
- 250 ml freshly squeezed clementine juice
- 4 bio clementines zest only
- ½ lemon juice only
- 1 large table spoon runny honey
- 1 large pinch of salt I like to use sea salt
- 2 organic eggs
- 2 egg yolks from organic eggs
- 75 g butter I used a mix of salted and unsalted butter. If you end up using salted butter only, reduce on the amount of salt you add (see above)
Instructions
- Squeeze the clementines until you have 250 ml. Add both the clementines and the lemon juice in a small saucepan and bring them to a simmer. Let the juices reduce to about half of the liquid.
- Reduce the heat and add the honey, clementine zest and salt.
- In a seperate bowl beat the eggs and yolks. Then add the egg mixure to the juice and honey mixture. Stir constantly over very low heat for around 8 - 10 minutes, until the curd has thickened enough to coat the back of a spoon.
- Take the curd off the heat and add the butter while stiring continuously. Pour the curd into sterilised jars. The curd will thicken more as it cools and you can keep it refrigerated for up to two weeks or up to a month in the freezer.