Recipe: lemon & passion fruit curd

it’s a new month, so time for a new recipe!

This is the last of the spreads that I gave away with my bread deliveries. The combination of lemon and passion fruit together is so zingy and tropical, it’s like a holiday on toast!

Lemon and passion fruit curd

  • Grated zest and juice from two lemons
  • 115g butter
  • 275g sugar
  • Pulp from 4 large passion fruits
  • 4 eggs
  • 2 egg yolks

Put the lemon zest and juice into a heatproof bowl with the butter and sugar and place the bowl over a saucepan of gently boiling water and stir until the butter starts to melt.

Mash the passion fruit pulp and strain it to remove the seeds. In retrospect, I don’t think leaving the seeds in would be a terrible crime, so I’ll probably do that next time instead as it will probably make the curd look more interesting. I leave it up to you to decide! If you want a smooth spread, take out the seeds, if you want a chunkier curd, leave the seeds in!

Mix the passion fruit pulp in with the lemon, butter and sugar and stir to combine. The butter should have melted by this point.

In a separate bowl whisk the eggs and yolks together. Pass the whisked eggs through a sieve directly into the lemon and passion fruit mixture and keep whisking until the batter thickens. When it’s got to a thick consistency where it can coat the back of a spoon, take it off the heat and use a ladle to portion it out into sterile jars. Keep in the fridge, and the curd will last up to 3 months.

Side note: don’t be silly and throw away your spare egg whites, use them to make yummy meringues or macaroons, mmmmmm!

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