Half-Baked by Liz  recipes, crafting, & other fun things

Clementine Curd

February 13, 2017 / by Liz

Clementine Curd

Yield: ~2 cups

Clementine Curd


  • 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.
  • *See original blog post here.

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