St Clement's curd
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12 egg yolks
12 ounces granulated sugar
8 ounces butter, cubed small
Zest and juice of 3 and a half oranges plus 3 and a half lemons
Put the egg yolks in to a heat proof bowl to reach room temperature while preparing the other ingredients.
Add the zest, juice, sugar and butter cubes to the bowl.
Place over a pan of barely simmering water and gently whisk ingredients together until the mix reaches 71 degrees Centigrade throughout the mix.
Pot in to sterilised jars and eat soon, keeping in the fridge.