Clementine Curd
INGREDIENTS
•
Recipe by: Adapted from Fine Cooking’s foolproof lemon curd recipe
•
Yield: about 1 1/2 cups of curd
•
Bright, sweet, tangy clementine curd is lovely spread on toast, stuffed into cupcakes or cakes, or used as a base for mousse. I make a big batch and freeze it, using it in many different recipes over the course of a few weeks. This curd recipe is ada
•
Ingredients:
•
6 tablespoons unsalted butter, at room temperature
•
1 cup sugar
•
2 large eggs
•
2 large egg yolks
•
2/3 cup fresh clementine juice
•
1 teaspoon grated clementine zest
Comments & Reviews
Just A Pinch Sweepstakes