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?
350g (1 3/4 c.) sugar
4 beaten eggs
2 beaten yolks
100g (1/3 c. + 2 Tbsp) unsalted butter
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.
Better with Citrus Breakfasts:
- Orange Ricotta Pancakes from Gotta Get Baked
Big On Citrus Breads & Condiments:
- Honey Lime Dressing from Ruffles & Truffles
- Lemon Poppyseed Sweet Bread from Food Lust People Love
- Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
- Moroccan Preserved Lemons from MarocMama
Make You Pucker Salads, Sides, & Main Dishes:
- Ceviche from Cookistry
- Cilantro Lime Rice from Crazy Foodie Stunts
- Citrus Ginger Chicken from Kudos Kitchen
- Easy Indian Lemon Chicken from Soni’s Food
- Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
- Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
- Orange Chicken from Cindy’s Recipes and Writings
- Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
- Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
- Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz
Sour Citrusy Sweets & Desserts:
- Blood Orange Sorbet from My Cute Bride
- Broiled Oranges with Toasted Coconut from Neighborfood
- Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
- Fresh Lemon Mousse from Comfy Cuisine
- Frozen Lemon Dessert from Gourmet Drizzles
- Gluten Free Orange Pound Cake from Simply Gourmet
- Honey and Lemon Cake from Happy Baking Days
- Key Lime Biscotti from Juanita’s Cocina
- Key Lime Cheesecake from Flour on My Face
- Key Lime Cookie Bars from Supper for a Steal
- Key Lime Truffles from What Smells So Good?
- Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
- Lemon Coconut Cinnamon Rolls from Chocolate Moosey
- Lemon Cookies from Basic N Delicious
- Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
- Lemon Ricotta Cake from The Urban Mrs.
- Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
- Mini Meyer Lemon Pies from Cravings of a Lunatic
- Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
- No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
- Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
- Omiyage California Citrus Cake from Ninja Baking
- Orange Cake with Orange Syrup from The Lovely Pantry
- Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
- Pink Lemonade Pound Cake from In the Kitchen with KP
- Sugar-Free Lemon Meringue Pie from Webicurean
- Tarte au Citron from That Skinny Chick Can Bake
Sour Sips & Drinks:
Join the #SundaySupper conversation on Twitter today to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
- 6 Clementines
- 2 Lemons
- 350g (1¾ 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.