this curd is made exclusively with clementines, sweetened with honey, and a touch of vanilla.
This clementine curd is my new favourite obsession. It’s freaking amazing, and has me planning other types of curd to try out in the near future. Of course, I love my lemon curd, however, recently we’ve been heavy on the oranges and clementine tip due to the fact that it is citrus season at the moment.
That being said, I’ve been wanting to make some curd just as a treat and realized I had a slew of clementines, and figured why not give that a try? The first time my clementine curd came out a bit too runny, but it was still so freaking delicious I knew I had to keep trying– and eventually I got that magical, thick, creamy curd perfection — all with a clementine flavour, backed by pure vanilla extract, which incidentally tastes like a creamsicle (!) (I’ve said it before regarding my orange poppyseed muffins, my tastebuds do not know refined sugar anymore, so this is my definition of “creamsicle).”
Of course, I couldn’t just make clementine curd a bunch of times and not also bake with it. Please refer back to: lemon curd loaf. Lemon curd loaf was my baking creation post-homemade lemon-curd, and in a similar manner, I have an amazing muffin recipe to use up some of that fresh clementine curd, with these clementine curd & strawberry muffins.
Alternately, you may not want to bake anything with this curd because yes it’s that good. You may simply want to eat a spoonful of it every time you pass the fridge. You may just want to throw the glass jar in the freezer entirely, and treat yourself to a frozen dessert every now and then (also so good). You may want to serve this clementine curd as a brunch accessory; think on top of waffles, pancakes, muffins or toast. The list goes on.
This curd can be made dairy free, relying on egg yolks, clementines, honey, and vanilla extract, while using coconut oil in place of butter.
Find the full recipe and instructions below. Follow me on IG for my daily grain free shares @grainfreee! Please leave a comment or review below if you try this recipe, I’d love to hear from you!
A few related recipes:
- HOMEMADE LEMON CURD
- LEMON CURD LOAF (COCONUT FLOUR)
- LEMON MERINGUE PIE (ALMOND FLOUR CRUST)
- CLEMENTINE CURD & STRAWBERRY MUFFINS (COCONUT FLOUR)
clementine curd: ingredients
- 4 egg yolks
- 5 clementines, juiced approx 1/2 cup juice
- 1 tbsp clementine zest
- 1/3 cup honey
- 2 tbsp coconut oil or butter
- 1 tsp pure vanilla extract
clementine curd: how to
- in a medium-sized bowl, whisk the egg yolks, honey, clementine juice and zest, and vanilla together.
- transfer to a saucepan, and heat over medium-low heat for approximately twenty mins, stirring constantly.
- during this time, at around the 15 minute mark, slowly increase the heat as the mixture begins to shine, continue heating for another 5-10 minutes, removing from heat before it boils– it should have thickened slightly still, and will thicken further once it cools.
- once you remove from heat, immediately stir in the butter or coconut oil, 1 tbsp at a time. combine well and allow to cool completely before transferring to air tight glass jar.
- you can enjoy clementine curd straight out of the jar, or serve it with many types of desserts, eat it on toast, dollop it on pancakes, waffles, or crepes, bake with it, the possibilities are endless!
clementine curd
Ingredients
- 4 egg yolks
- 4-5 clementines, juiced 1/2 cup juice
- 1 tbsp clementine zest
- 1/3 cup honey
- 2 tbsp coconut oil or butter
- 1 tsp pure vanilla extract
Instructions
- in a medium-sized bowl, whisk the egg yolks, honey, clementine juice and zest, and vanilla together.
- transfer to a saucepan, and heat over medium-low heat for approximately twenty mins, stirring constantly.
- during this time, at around the 15 minute mark, slowly increase the heat as the mixture begins to shine, continue heating for another 5-10 minutes, removing from heat before it boils– it should have thickened slightly still, and will thicken further once it cools.
- once you remove from heat, immediately stir in the butter or coconut oil, 1 tbsp at a time. combine well and allow to cool completely before transferring to air tight glass jar.
Notes
- If ever you find your curd has not thickened properly once cooled, you can simply reheat back on stovetop over low heat stirring as you go, give it another 10 minutes or so if needed and remove from heat, allowing to cool completely again.