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The Boston Globe

Food & dining

Recipe for Clementine curd

Clementine Curd.

FOOD STYLING/SHERYL JULIAN AND JANINE SCIARAPPA; ARAM BOGHOSIAN FOR THE BOSTON GLOBE

Clementine Curd.

Makes 2 cups

4eggs
1cup sugar
5clementines, halved and juiced (enough to make
6 tablespoons)
2tablespoons lemon juice
2tablespoons clementine rind
2tablespoons unsalted
butter, room temperature

1. In a saucepan over medium-low heat, whisk the eggs, sugar, clementine juice, lemon juice, and clementine rind. Continue whisking for 7 minutes, or until the mixture thickens; do not let it boil.

2. Remove the saucepan from the heat. Whisk in the butter. Immediately pour into a heatproof bowl. Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming. When cool, transfer to a container or jar. Refrigerate for up to
1 week. Janine Sciarappa

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