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Recipe for Clementine curd
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This story is from BostonGlobe.com, the only place for complete digital access to the Globe.
Makes 2 cups
| 4 | eggs |
| 1 | cup sugar |
| 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
© Copyright 2013 Globe Newspaper Company.
