Clementine Curd

Sometimes in life, things come along that surprise you. I’ll be the first to admit that I passed harsh judgment on curd the moment I first heard its unfortunate name uttered. Curd. It just sounds wrong – filthy even. An affront to my ears (and that’s saying a lot). Well, I’m about to admit something that may shock anyone who knows me well: I was wrong.

Curd is all that is right in the world in one creamy, silken package. A national treasure for which we can thank the English, curd is a beautiful (polygamist) marriage of egg yolks, sugar, fruit juice and butter that results in a luscious little curd baby. All it takes is a little whisking and a little heat and you’re in business. The business of curd.

This one is a clementine curd from my latest cookbook find Citrus (soooooo many kickass recipes, I have yet to try one that’s not amazing). It’s lush and velvety with a subtle tang – the perfect way to kick off citrus season.

What’s that you ask? How do you use it?? Ummmm, let me count the ways: scones (an English double-whammy), toast, biscuits, muffins, cookies, cakes, pies, tarts, ice cream, oatmeal, (and if we’re being honest) just lick it straight off the spoon. Curd is an equal-opportunity spread – there’s plenty of curd love to go around.

Print Recipe

Clementine Curd

I am a curd fan. It sounds like there's a chance it could be gross, but in reality, it's smooth and creamy and delicious. And did I mention versatile?? This silky spread can be eaten atop scones (my personal fave) or toast, is a kickass filling for tarts, crepes and layer cakes, and is pretty insane just eaten directly from the jar if we're being honest with ourselves.

Votes: 0
Rating: 0
You:

Rate this recipe!

Courses

Spread

Servings

cup MetricUS Imperial

Ingredients

• 6 egg yolks
• 1/4 cup sugar
• zest of 2 clementines
• 1/2 cup freshly squeezed clementine juice
• 1 tsp freshly squeezed lemon juice
• 1/2 cup unsalted butter cut into small cubes

Courses Spread Servings cup MetricUS Imperial Ingredients 6 egg yolks 1/4 cup sugar zest of 2 clementines 1/2 cup freshly squeezed clementine juice 1 tsp freshly squeezed lemon juice 1/2 cup unsalted butter cut into small cubes

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. In a heatproof bowl (I use a large stainless mixing bowl), whisk together the egg yolks, sugar, clementine zest and juice, and lemon juice, just until blended.
2. Place the bowl over (but not touching) simmering water in a saucepan (I choose a saucepan with an opening smaller than my bowl, so the bowl can just perch right atop the pan), and whisk constantly for 5 - 8 minutes, until the mixture has thickened.
3. Remove from the heat, then whisk in the butter cubes a couple at a time, whisking until all the butter is incorporated into the curd.
4. Pour the curd into a clean jar and allow to cool.
5. Screw on the lid and store in the refrigerator for up to a week.