Clementine Curd

Following on from the success the other week with my first ever curd, I thought I'd try a clementine version this time. I always have sugar, butter and eggs in the house and I happened to have 5 slightly sad looking clementines left in the fruit bowl. In the past I have used them to make a gluten free clementine cake, but I fancied some more curd this time! In order to get 'juice', I treated them the same way I would have for the cake which is to simmer them in a large pan of water for about 45 mins. I then popped them in the liquidiser, skin and all. Once fully pulverised, I passed them through a sieve to extract a juicy pulp. This was then mixed in a large microwaveable bowl with 450g white sugar, 100g butter diced and 4 eggs, beaten. I cooked it for 2 minute intervals, stirring after each time until it became thick enough to coat the back of a spoon. It took me 10 minutes in total. It was then left to cool a little, then decanted into sterilised jars. As you can see it made three and a half. It's then refrigerated to set. I suspect, from the little taste test I did, it will be less sweet than the orange curd, but delicious nevertheless.

Last night's tea:- Vegetable Pad Thai from Waitrose's winter recipe magazine - really yummy!