Clementine Curd

• eggs↗3

  plus 3 yolks, lightly beaten

• corn starch1 tsp
• sugar↗80g g
• clementine juice↗150ml fresh ml

  (approximately from 6 clementines), plus 2 tsp clementine zest

• lemon↗1

  juiced

• unsalted butter↗100g cold g

  cold, cut into cubes

Step-by-step instructions

1. 1

   Pass all the eggs through a sieve into a large heat‑proof bowl. Add the corn starch and sugar, whisk until smooth. Pour the clementine juice and lemon juice through a sieve into the bowl to catch any seeds, then add the clementine zest and the cold butter cubes.

2. 2

   Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water, and cook for 20‑25 minutes, stirring constantly until the curd thickens, leaves a glossy film on the back of a spoon and leaves a trace when you run your finger across it.

3. 3

   Transfer the curd into two sterilised jars of 324 ml (see tip below), seal with lids and cool. Store in the refrigerator and use within two weeks.