Clementine & lemon curd

Clementine & lemon curd

Thick and velvety, this citrus spread is luscious.

By , 21 September 2015
Clementine & lemon curd
  • Ready in: 20 mins
  • Serves: 3
  • Price: £1.07 per serving
Nutritional Info
Each 10g serving contains
  • Fat med
  • Saturates high
  • Sugars high
  • Salt low
  • Energy 113KJ 27KCAL
of your reference intake.
Typical energy values per 100g: 1130kJ/270kcal.
  • 4 large eggs
  • 2 egg yolks
  • 200g caster sugar
  • 125ml freshly squeezed clementine juice
  • 2 tbsp lemon juice
  • 2 clementines, finely grated zest of
  • 1 lemon, finely grated zest of
  • 100g unsalted butter
  • Pre-heat the oven to 140C/120C Fan/Gas 1. Sterilise 1 large, 2 medium or 3 small jam jars.

  • Lightly beat the eggs and yolks in a large heatproof bowl. Add the caster sugar, clementine juice, lemon juice, zests and butter, cut into cubes. Mix with a wooden spoon.

  • Put the bowl over a saucepan of simmering water. Stir with a wooden spoon until the sugar has dissolved and the mixture is thick enough to coat the back of a spoon.

  • Pour into the jar or jars and cover. Store in the fridge for up to 3 weeks.

  • TIP: As a guide, a 225ml jar is 'small', a 450ml jar is 'medium' and a 500ml jar is 'large'. Please note the nutritional information given is for a 2tsp serving of curd. The cost per serving refers to a small jar of clementine curd