Makes 2 cups

4 eggs
1 cup sugar
5 clementines, halved and juiced (enough to make
6 tablespoons)
2 tablespoons lemon juice
2 tablespoons clementine rind
2 tablespoons unsalted
butter, room temperature

1. In a saucepan over medium-low heat, whisk the eggs, sugar, clementine juice, lemon juice, and clementine rind. Continue whisking for 7 minutes, or until the mixture thickens; do not let it boil.

2. Remove the saucepan from the heat. Whisk in the butter. Immediately pour into a heatproof bowl. Place a piece of plastic wrap directly on the surface of the curd to prevent a skin from forming. When cool, transfer to a container or jar. Refrigerate for up to 1 week.