I’ve always loved classic lemon curd (I’m pretty sure it tastes good on everything), but it was only after my mom made some epic red currant curd recently that I thought of making curd with other citrus fruits. I followed the same basic recipe as my lemon curd, but I reduced the quantity of sugar since clementines are so much sweeter than lemons. It turned out to be super delicious, and would make a great topping or filling for a number of desserts. I ended up layering it in Panna Cotta, and it was amazing. Kind of like a creamsicle, only better.
makes ~2 cups
150 g sugar
zest of three clementines
200 mL freshly squeezed clementine juice (9-10 clementines)
1 tablespoon lemon juice
7 egg yolks (~125 g)
115 g unsalted butter, room temperature
Add all ingredients except the butter to a large bowl and whisk to combine.
Set the bowl over a pot of boiling water, and stir continuously until thickened – about 20 minutes.
Remove the bowl from the heat, and allow it to sit for 20 minutes.
Whisk the butter until smooth, then add it to the curd and stir to combine.
Store in the fridge in an airtight container.
So good with Panna Cotta!