A simple, fast, zesty curd that can be frozen for later use or added to any sweet treat to add another dimension of flavor. Clementine oranges are smaller and much sweeter than full-bodied oranges, which usually have a stronger tangy and acidic flavor. Together they combine sweet and tangy which is slightly muffled by the cornstarch and additional sugar. Whipping the eggs and keeping the mixture at the correct temperature prevents the eggs from scrambling while holding the curd together.
- 2 oranges (juiced)
- 3 clementines (juiced)
- 2 tablespoons cornstarch
- 150 grams sugar
- 3 eggs (beaten)
- Squeeze the citrus fruits and put the juice in a saucepan.
- On low heat, dissolve the cornstarch in the juice and add the sugar.
- Add the beaten eggs and simmer until the curd has thickened. Stir continuously.
- Pour in a jar and cool.