Clementine Curd / Klementinkrem

A classic sandwich spread and cake filling from TescoRealFood163_clementine curd_post

This gorgeous, velvety curd can be made up to two weeks in advance, and if kept in a cool place will keep for up to one month. An ideal present for a hostess or a good friend.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
Tickle My Tastebuds TuesdayTuesdaysTable copyTreasure Box Tuesday[4]

In Context
Fruit curd is a dessert spread and topping usually made with lemon, lime, orange or raspberry. The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavoured spread. Some recipes also include egg whites and/or butter.

In late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts. Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam. In more modern times larger quantities are feasible because of the use of refrigeration.
From Wikipedia 

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2 thoughts on “Clementine Curd / Klementinkrem

  1. moosha23 says:

    This looks brilliant, definitely going to try this out. I haven’t made fruit curd before – although I have had it and it is absolutely scrummy!

    Like

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