Have you ever heard about Clementine Curd?
5 clementines, finely grated zest and juice
4 large eggs
350g caster sugar
240g (8oz) butter, cubed
Place the clementine zest and juice into a large, clean, heatproof bowl.
Lightly beat the eggs and whisk into the fruit juice together with the caster sugar.
Place the bowl over a pan of gently simmering water, making sure the base of the bowl does not touch the water. Add the butter cubes then cook over a gentle heat, stirring continuously until the curd thickens enough to coat the back of a spoon. This will take about 20 minutes.
Pour the mixture into sterilised jars. Cover with a waxed paper disc, seal the jars and allow to cool.
Label, and add the date. Store in a cool place for up to 1 month. Once opened keep refrigerated and use within 2 weeks.
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