Easy Passion fruit Lemon Curd
The tropical flavour and aroma of passion fruit shines through in this creamy, delicious homemade curd. Perfectly balanced between tart and sweet, this passion fruit and lemon curd is easy to make and even easier to eat.
Equipment
- small pot
- strainer
- whisk
- lemon zester (microplane)
Ingredients
- 2 medium lemons
- 4 large passionfruits
- 115 g unsalted butter
- 275 g caster sugar
- 4 medium whole eggs
- 2 medium egg yolks
- 1 pinch salt
Instructions
- Cut the passionfruit in half and remove the pulp.
- Strain the pulp trough a fine sieve set over a bowl. Press out all the juice and keep the seeds separately if you want to add them later.
- Grate the rind of the lemons in a bowl. Cut the lemons in half and squeeze out the juice.
- Combine the passionfruit juice, lemon rind and lemon juice.
- Beat the whole egg, egg yolks and sugar together in a pot.
- Place on a low heat and keep whisking.
- Once the sugar has dissolved add the juice and a pinch of salt.
- Keep whisking until the curd starts to thicken up.
- Add the butter cubes 2-3 at a time and whisk them into the curd. Once all the butter has been added check the thickness of the curd.
- When the the mixture coats the back of a spoon the curd is ready.
- Strain the curd through a fine sieve.
- Pour the curd into jars and allow it to come to room temperature before sealing with a lid. Keep refrigerated for up to 4 weeks.
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