Clementine Curd – the curdest of the curd

On the toast, to fill the cupcakes with or why not a mini-pie with clementine curd?

I’ve heard so much talk about curd that I started comparing it to the sourdough bread curse. It’s like once you’ve tried it, there is no turning back. Honestly I thought curd was a bit like a mayonnaise but with fruit in. How wrong I was.

A curd is juice of fruit that you mix with eggs and sugar and then heat it in a water bath until it has congealed into a creamy consistency. Spread it on a sandwich, fill a cake with it or whisk it with cream cheese and confectioner’s sugar for a really good frosting.

Don’t rush it when making curd. Seriously, I know we all talk about the fact that good requires a good amount of time but most of the time that’s utter bullshit. I can produce a cake in under an hour from start to sitting at a table with fresh coffee and the Sunday papers freshly ironed and something to go with it that would Mary Antoinette pardon my life just to get one more slice. But I couldn’t hurry the production of curd even if the future of mankind were depending on it. It’s a no can do. Go slowly and you will be rewarded.

Do not even think about skipping the waterbath and heat directly in the pot for what happens then is that it hardens unevenly and get lumps. Stir thoroughly, all the time but do not whisk. Do not forget that it sets properly when it is cooled down so don’t over heat. Use organic clementines, not only is the skin that you use not coated with pesticides, but because the taste is on a completely different level.

And with that said I’ll stop sounding like a sourpuss and let you get to work!

Clementine Curd

Tid: 1 hour.

  • 150 g juice of clementines (5-6 st)
  • Juice of 1 lemon
  • Zest of 2 clementines and 1 lemon
  • 2 eggs
  • 2 eggyolks
  • 200 g caster sugar
  • 90 g butter
  1. Fill a large pot of water and heat until simmering. Reduce the heat to keep it hot without boiling.
  2. Use a sharp grater and remove the zest from two of the clementines and the lemon.
  3. Squeeze all the clementines and the lemon. Pour the juice into a metallic bowl or a pot with a not-too-thin-bottom.
  4. Add the zest, eggs and sugar to the juice. Whisk thoroughly once so that the eggs are completely mixed with the juice.
  5. Place the bowl or pot in the water bath and stir slowly with a wooden spoon or a spatula.
  6. When the curd slowly rises in temperature there might be some lumps of coagulated egg whites. Even if that’s not the case I want my curd smooth and without any traces of zest. Pour the curd through a fine-meshed sieve and then return it to the bowl or the pot.
  7. Cut the butter into small pieces (I’m not talking small as peanuts and this is not an absolute science, just cut it a couple of times to help it melt faster) and add it to the curd. Keep stirring. Slowly.
  8. After approximately ten minutes the consistence is noticeable thicker and when lifting the wooden spoon out of the curd you’ll notice a layer of curd on the back of the spoon. Run your finger through it and notice how the trail of your finger remains. This is also a great opportunity to taste the curd and find out what you’re about to accomplish.
  9. Pour the curd into recently cleaned jars and put immediately in the fridge to allow them to cool and at the same time get thicker.
  10. I recommend consuming within two weeks but I never seem to have anything left after one week so that’s never really an issue here. If you have small jars, pour some into them and put in the freezer. Defrost in the fridge twelve hours before you’re planning to use them.
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