Bright, sweet, tangy clementine curd is lovely to spread on toast, stuffed into cupcakes or cakes, or used as a base for mousse. I make a big batch and freeze it, using it in many different recipes over the course of a few weeks. This curd recipe is adapted from one dubbed “foolproof” by Fine Cooking--- perfect for those who have never made curd before and worry about accidentally cooking their eggs or curdling their mixture.

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