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.
© Half-Baked by Liz
*See original blog post here.