Clementine Curd #SundaySupper

So today is National Oranges and Lemons Day in the United States so Sunday Supper is celebrating all things citrus. I am excited to finally be sharing this recipe because it is actually one that I made and photographed a few years ago and for some reason it was put in my to be blog list and just never made it out. This recipe is actually from my sister-in-law’s mother-in-law, Kay. But that is what an awesome family I have, I am even friends with my sister-in-law’s mother-in-law.

I have to say making my own lemon curd of orange curd always seemed too intimidating to do. You have to get the temperature right or else it curdles so I was too afraid to give it a try. But after some encouragement from Kay and her sharing her simple Clementine curd recipe I decided to give it an adventure. For something as wonderful as fresh curd I would strongly recommend that you get your hands on some good farm eggs. Eggs from the store have a dull yellow yoke while eggs fresh from the farm will be a dark orange colour. They have so much more flavour and in a dish like this it really can make the difference.

The key with curd is to keep the heat really low and keep stirring. Once you have your Clementine curd set there are so many fun ways to use it. One of my favourite is to make add ricotta to my pancake batter and then to top it off with Clementine curd. Or you could use it to make my quick and easy 10 minute microwave Lemon Curd Pudding. But we more commonly have it spread out over scones, which admittedly is what I was going to do to photograph this sadly time just ran out. But serving Clementine curd over scones or even some biscuits is a must if you get the chance.

What is your favourite way to eat Clementine Curd?

Don’t forget to check out the other amazing citrus inspired creations.

Clementine Curd

6 Clementines
2 Lemons
350g (1 3/4 c.) sugar
4 beaten eggs
2 beaten yolks
100g (1/3 c. + 2 Tbsp) unsalted butter


Grate the fruit zest and then squeeze the juice into a bowl.

Mix in the sugar, eggs and yolks, until well to combine.

Tip the mixture into a saucepan over low heat, add the butter and allow butter to melt.

Keeping the heat on low cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick and coats the back of a spoon, it should look similar to a hollandaise sauce. (71 C or 160 F). This will take approximately 10 minutes.

Pour into sterilised jars. Store in a fridge, use within 4 – 6 weeks.

Better with Citrus Breakfasts:

Big On Citrus Breads & Condiments:

Make You Pucker Salads, Sides, & Main Dishes:

Sour Citrusy Sweets & Desserts:

Sour Sips & Drinks:

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Clementine Curd
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Cook time: 
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Ingredients
  • 6 Clementines
  • 2 Lemons
  • 350g (1¾ c.) sugar
  • 4 beaten eggs
  • 2 beaten yolks
  • 100g (1/3 c. + 2 Tbsp) unsalted butter
Instructions
  1. Grate the fruit zest and then squeeze the juice into a bowl.
  2. Mix in the sugar, eggs and yolks, until well to combine.
  3. Tip the mixture into a saucepan over low heat, add the butter and allow butter to melt.
  4. Keeping the heat on low cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick and coats the back of a spoon, it should look similar to a hollandaise sauce. (71 C or 160 F). This will take approximately 10 minutes.
  5. Pour into sterilised jars. Store in a fridge, use within 4 - 6 weeks.

24 thoughts on “Clementine Curd #SundaySupper

  1. Your lovely clementine curd do seem the perfect match for scones =)
    Thank you for all the stellar tips and steps to success, Laura.

    And bravo for getting along even with your sister-in-law’s mother-in-law!

  2. You are so right about farm fresh eggs having a darker yolk. I’ve been lucky to get just-laid ones from friends who raise chickens. Now I also need to tackle making curd for the first time. Thanks for the encouragement and inspiration.

  3. I have made lemon curd before, but this sounds delicious! I agree with you about fresh eggs – luckily I have a friend who keeps chickens and she gave me a box for Easter!

  4. Great idea on uses! I am making my very favorite scones this week, and will have to give this a try… just lovely! 😉

  5. There’s no comparison to fresh eggs–I miss the days where I could gather the breakfast eggs at my grandmother’s house … one of these days I may get a couple of chickens, even though I live in the city! This looks really yummy–definitely perfect for spreading on scones!

  6. I am a huge fan of lemon curd. It’s like sunshine on a spoon! But I’ve never tried making it with clementines. That will be rectified shortly, thanks to your lovely recipe. Pinning to my Recipes to Try board!

  7. I love homemade curd – it’s so much better than storebought (although that doesn’t mean I would’ve polish off a jar of storebought curd 😉 What a fabulous twist to use clementines instead of the usual lemon or orange.

    • I imagine using a double boiler would actually be the best way to do it. I too have been pleasantly surprised at how easy making curd is. I don’t know why I always thought it would be hard to do.

  8. WOW ! this looks amazing. I can just imagine all the possibilities with this curd. I am trying this recipe. Thanks for sharing. pics look great !!

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