If you haven't already, sterilise a jam jar ready to store the curd as soon as it's ready and ensure the butter is out of the fridge and at room temperature.
Crack the two eggs into a small bowl and give them a light whisk with a fork.
Zest the clementines and lemon.
In a small saucepan, place the lemon zest, clementine zest, clementine juice, caster sugar and two eggs.
Turn on the heat of your hob to its lowest setting, gently stir the mixture with the wooden spoon.
Keep stirring until the mixture is thick enough to coat the back of the wooden spoon.
Remove the curd from the heat, add the unsalted butter and blend using a stick blender until you have a smooth mixture.
Pour the clementine curd into the sterilised jam jar and pop the lid on.
Leave on your kitchen worktop to cool for 30 mins and then leave overnight in the fridge to set.
The clementine curd will keep for up to two weeks stored in the fridge.
