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

Loading comments...
Real journalists. Real journalism. Subscribe to The Boston Globe today.
You're reading  1 of 5 free articles.
Get UNLIMITED access for only 99¢ per week Subscribe Now >
You're reading1 of 5 free articles.Keep scrolling to see more articles recomended for you Subscribe now
We hope you've enjoyed your 5 free articles.
Continue reading by subscribing to Globe.com for just 99¢.
 Already a member? Log in Home
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com