What better time to enjoy clementine curd than now. These little juicy cuties have filled our life with dripping sweetness; so addictive that a family can easily leave a five pound bag empty in a single day.
That would be ours. The box of clementine on the counter top is the target of snack attack. But that is good. The clementines are here only for a short time and it is best that we satiate ourselves.
Now when it comes to the citrus curd, I love it! The sunny, bright clementine curd is great way to start your morning with, generously spread on a toast, or to make desserts. When I was little, I did not much care for the cream loaded desserts, but I did have a fancy for the little citrus curd filled tartelettes, or the delicate pastries layered with lemon/orange curd. I would stand with my nose pressed against the glass window inside the shop, filling myself in with the lemony aroma of the lemon curd filled cupcakes.
I have postponed making fruit curd at home for so long for the fear of the raw egg yolks I have. For some strange reason I have always tried to stay away from using eggs cooked in this way in dessert recipes as in curds, mousse, custards and ice creams. I always look for substitutes. While I make ice cream and mousse without using the eggs, I have not yet tried a recipe of curd without one, only because I thought it will not taste the same. Not exactly a good reason I know. I will never know unless I try.
One of the things for the 2011 list I had was the citrus curd and I finally did it at the tail end of the year. And I am glad I did! The curd was done easily. I went ahead and had it run through a sieve; I was afraid of some bits of coagulated eggs left out there in the smooth silky looking curd. I also added the zest of all the clementines I used for the juice; I assumed that the curd will stink of the egg. It did not hurt – there can never be too much zest. And the curd did not stink.
As much as I am happy that I could overcome my fear and make it, I still would like to try to make this without eggs; probably use corn starch! Well that is going to be my next challenge.
(Recipe adapted from Melanger to Mix)
Ingredients: makes about 1 cup
- 1 cup of clementine juice (about 3-4 clementines, depending on the size)
- 3/4 cup sugar
- 1/2 cup butter
- 3 egg yolks
- zest of 3-4 clementines
In the food processor, mix the sugar and clementine zest until they are well blended and the sugar is fragrant.
Place the juice and butter into a small saucepan and heat until butter melted.
Add the citrus sugar and egg yolks and whisk over a low heat for 7-9 minutes (do not allow it come to a boil), or until the mixture thickens and starts to coat the whisk. (Keep in mind that the curd will thicken more as it cools). Place the saucepan into an ice bath, continue to whisk for a few minutes until it has cooled. To test for the right consistency, it should leave a clean track on the back of a spoon when you run your finger down it.
If you are worried (like I was) that you have had bits of eggs coagulate while cooking the curd, you can sieve the curd before storing. Pour the curd through a mesh sieve that is placed over a glass or stainless steel bowl, and gently stir the curd with a wooden spoon until all of it strains out into the bowl/jar.
If you are storing temporarily for use within the next couple of hours, place a sheet of plastic/clear wrap directly on the surface of the curd to prevent a skin from forming, and wrap it tightly.
For storing for a longer time, transfer to sterilized glass jars leaving about 1/2 inch space on the top of the jar and refrigerate until ready to use.
Preparation Time: 15 minutes
Cooking Time: 10 minutes approx. + 10 minutes for straining/canning etc
Makes about 1 cup