Clementine curd and cinnamonmess

Serves 6

This will make more curd than you need; keep the rest in the fridge (for a week) and spread on toast or muffins.


Three to four clementines (use firm ones)

One tbsp lemon juice

200g caster sugar

120g unsalted butter, diced

Two large eggs, beaten for the meringue

Two egg whites 75g caster sugar

50g dark brown muscovado sugar

One tsp ground cinnamon 400ml double cream

Six clementines


Zest the clementines to get three tbsp zest.

Juice them to get five tbsp juice.

Put the zest and juice in a heatproof bowl with the lemon juice, sugar and butter.

Place over a pan of simmering water (don’t let the water touch the bowl) and whisk until the butter has melted and the sugar crystals have dissolved.

Add the eggs and whisk while heating until the mixture thickens and coats the back ofawooden spoon.

This may takeawhile. Don’t overheat or it will curdle.

Remove the bowl from the heat and leave to cool, then chill in an airtight container until needed.

To make the meringue, whisk the egg whites to stiff peaks.

Add two tbsp sugar with the cinnamon and whisk. Gradually add the remaining sugar, whisking until stiff and glossy.

Line a tray with baking parchment.

Use a pallet knife to spread over the meringue to 2-3cm thick.

Bake at 110°C for 2-2½hours, depending on your oven. Turn it off, open the door slightly and let the meringue cool slowly in the oven.

Transfer to an airtight container until needed. Whisk the cream to soft peaks.

Chop the clementines into small pieces. Break the meringue into small pieces and mix in a bowl with the cream and clementines.

Swirl through a few spoonfuls of the curd.