THE DAIRY KITCHEN
Passionfruit and Lemon Curd
By THE DAIRY KITCHEN
Makes
1
Difficulty
Easy
Preparation
25 MINS
Cooking
20 MINS
Homemade Passionfruit and Lemon Curd is delicious smothered on thick cut fresh bread or filled into sweet pastry cases
Ingredients
125ml fresh passionfruit pulp (about 7 fruit)rind and juice of 2 small lemons, strained
250g (1 cup) sugar
125g softened unsalted butter, cubed
4 eggs, lightly beaten
Handy Tips
This recipe makes enough curd to fill about 80 tiny tartlets
Method
- Combine passionfruit, lemon juice and ring, sugar and butter in a heavy-based saucepan and cook, stirring over low heat until sugar has dissolved and butter has just melted. Do not boil.
- Remove from heat and add eggs in a thin stream, stirring continuously with a wooden spoon.
- Return to a very low heat and cook, stirring continuously for 15 minutes or until mixture thickens and coats the back of the spoon. Cool to room temperature before refrigerating or bottling in sterilised jars.
