My Darling Clementine Curd

by Michael on January 11, 2011 · 15 comments

Three is the magic number. Three also happens to be the number often associated with good things. In my case, it represents the number in a series on a great seasonal fruit that I have already incorporated into two different recipes. Today marks number three in the series. If you’re like me, you have a plethora of clementines at your disposal and you’re always looking for a new way to use them! If not, well, I  hope you enjoy it anyway!

I love lemon curd. The taste, texture and aroma. I’ve made it countless times, using it as a dip and spread but also using it as one ingredient amongst a sea of others in a dessert or pastry. Today I took my classic lemon curd recipe and flipped the switch on it. Clementine Curd, a tasty adaptation of the original recipe!

This curd is flavour-intense and genuinely sweet. It’s thick and creamy and velvety, quite tart and loaded with citrus notes. It also follows the path set out in the previous two recipes by keeping it simple. Really simple. There isn’t much use making a beautiful dish or spread or dip if it’s too complicated for everybody to follow along. If you have a bit of time to spare, give this one a shot. It’s so good.

The uses are endless. It’s fantastic when spread on golden brown toast, fresh-out-of-the-oven scones or when added to dessert recipes calling for lemon curd–like tarts or pudding

This curd is perfect on scones, toast and crackers.

If you don’t have anything on hand to spread it on, take a spoonful. Indulge. Enjoy! Sometimes we need a little escape from the reality of life and this surely lends you a hand.

From my table to yours, happy eating!

Clementine Curd

The Goods:

  • 1/2 cup clementine juice, about 5-6 clementines
  • 2 tbsp. clementine zest
  • 1 stick unsalted butter, just melted and warm
  • 4 eggs
  • 1 1/2 cups icing sugar
  1. Grate the clementines and add the zest and the juice into a heavy bottomed saucepan. Add the sugar and eggs and mix to combine. Add the melted butter and place over a very low heat.
  2. Whisk constantly while keeping the heat as low as possible. Switch to a heat-proof spatula and continue to stir while taking any of the mixture off the sides and bottom of the pan.
  3. Continue stirring until the curd has thickened and coats the back of the spatula. Remove from heat immediately and strain into a bowl and cover with plastic wrap to prevent a film from forming. Refrigerate. Pour into serving jars and serve.
**It keeps for up to a good week.

Leave a Comment

{ 14 comments… read them below or add one } January 12, 2011 at 4:18 am
Carolyn January 12, 2011 at 11:23 am
Michael Lewicki January 12, 2011 at 1:23 pm
Ashley January 12, 2011 at 3:19 pm
Christina January 12, 2011 at 7:29 pm
Wilde in the Kitchen January 12, 2011 at 8:11 pm
cake January 13, 2011 at 1:37 am
something_good January 13, 2011 at 7:14 am
Michael Lewicki January 13, 2011 at 3:07 pm
Lynn @ I'll Have What She's Having January 15, 2011 at 3:09 am
mywanderingspoon January 15, 2011 at 4:24 am
PoplarHill March 14, 2011 at 2:34 pm
Michael Lewicki March 14, 2011 at 3:44 pm
Danae January 26, 2012 at 11:03 am

This morning I was frantically searching for recipes to use up my rapidly dying box of clementines. This will be perfect! Can’t wait to try it this weekend! Thank you oh so much!


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