Description
This Clementine Curd is smooth, glossy, and perfectly balanced between sweet and tangy. Made with fresh clementine juice and zest, it’s softer and gentler than lemon curd, yet still bright and luxurious. Perfect for spreading, filling, swirling, or spooning straight from the jar.
Ingredients
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4 medium clementines, zested and juiced (about ½ cup juice)
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¾ cup granulated sugar
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2 large whole eggs (or 4 egg yolks for a richer curd)
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6 tbsp unsalted butter, cut into cubes
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¼ tsp salt
Instructions
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Prep the citrus
Zest the clementines first, then juice them. Set aside. -
Combine ingredients
In a medium saucepan, whisk together the clementine juice, zest, sugar, eggs (or yolks), butter, and salt. -
Cook gently
Place the pan over low to medium-low heat. Whisk constantly until the butter melts and the mixture thickens. Do not let it boil. -
Check doneness
The curd is ready when it coats the back of a spoon and a finger drawn through it leaves a clear line. -
Strain (optional but recommended)
Pour the curd through a fine-mesh strainer into a bowl or jar for an extra-smooth texture. -
Cool and chill
Let cool slightly, then refrigerate until fully set.
Notes
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The curd will thicken more as it cools, so remove it from heat while it still looks slightly loose.
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For a brighter flavor, add 1–2 teaspoons of lemon juice off the heat.
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For a thicker, bakery-style curd, use egg yolks instead of whole eggs.
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 tbsp
- Calories: 75 kcal
- Sugar: 7 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 45 mg