Step 1

If using whole clementines, slice each in half and juice until you have 100ml Clementine Juice. Or measure out pre squeezed juice.

Step 2

Add the juice to a saucepan along with 120g Sugar. Cook over a medium heat whilst stirring until the sugar is all dissolved.

Step 3

Add 80g Salted Butter and 1 tsp Lemon Juice and continue to heat until the butter has fully melted.

Step 4

Pour the mixture into a large jug or blender jug. Add 2 Eggs.

Step 5

Blend until everything is incorporated and the mixture is smooth. It will look a little frothy.

Step 6

Strain the mixture back into the saucepan. This will remove any stray pieces of clementine pulp or egg.

Step 7

Stir the mix over the heat until it has thickened. You can raise the heat a little at the beginning to get the heat up. And you can continue to adjust the heat so that the mixture is no hotter than a very light simmer. If you are underconfident, keep the heat low – it will just take longer to thicken. Keep stirring and make sure to keep scraping along the bottom of the pan. Do not walk away or take your eyes of the pan.

Step 8

The curd is ready once it coats the back of a spoon or spatula. This should take no more than 8 to 10 minutes. You will know it is ready when it stops getting any thicker.

Step 9

Take the curd off the heat and pour into jars or storage containers.