Clementine & lemon curd
- 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