Clementine Curd
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Instructions
Bring the Juice, Zest, and half of the Sugar to a boil in a non reactive pot. In a separate bowl, combine the Egg and the rest of the Sugar. Temper the Eggs and combine. Put back on the heat and bring to a boil, again (I have no idea the science behind the multiple boilings.)
Bring the mixture down to 120 degrees and mix in the Butter in little chunks until combined. Strain out the yucky eggy bits, zest, and whatever other non-curd-like objects remain in the pot. Consume.
