Makes 2 cups
|5||clementines, halved and juiced (enough to make6 tablespoons)|
|2||tablespoons lemon juice|
|2||tablespoons clementine rind|
|2||tablespoons unsaltedbutter, room temperature|
1. In a saucepan over medium-low heat, whisk the eggs, sugar, clementine juice, lemon juice, and clementine rind. Continue whisking for 7 minutes, or until the mixture thickens; do not let it boil.
2. Remove the saucepan from the heat. Whisk in the butter. Immediately pour into a heatproof bowl. Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming. When cool, transfer to a container or jar. Refrigerate for up to 1 week. Janine Sciarappa