Everyone knows lemon curd but when you add something as wonderful as passion fruit to the mix you just make something good even better. This easy homemade passion fruit and lemon curd ticks all the boxes and more.
Passion Fruit and Lemon Curd
It’s time to get back to the larder and this Passion fruit and lemon curd takes your usual lemon curd into a whole new dimension. It is so tasty and is super simple to make. Once you’ve tried this one you will be adding it to your curd recipe list and making it again and again.
What are fruit curds?
If you are unfamiliar with fruit curds (lemon curd is the most famous) then you are in for a treat. Fruit curds originated in England and date back to the 1800’s. Back then they really were curds.
Lemon juice was added to cream which separated it into curds and whey. Hence the name lemon curd. Nowadays lemon curd and all others are made without cream but there is butter in there instead.
Ingredients for passion fruit and lemon curd
There are only a few ingredients for this homemade curd. Lemon, passion fruit, butter, sugar and a pinch of salt.
Selecting passion fruit
When you are selecting your passion fruits the wrinkled ones are best as they have more flavour (just like people really!).
Waxed lemons vs unwaxed lemons
You can buy unwaxed lemons in the supermarket. These are lemons that have not been treated with the wax preservative that is sprayed on all our store bought fruit. If you don’t have the unwaxed type of lemons don’t panic.
How to remove wax from lemons
To remove the wax from a normal lemon simply wash it in soapy warm water, rinse thoroughly and pat it dry.
Voila! You now have an unwaxed lemon and the zest will be so much nicer to use for making your homemade passion fruit and lemon curd.
Use a Bain Marie/double boiler
What the hell is that? Well quite simply it’s a glass or ceramic bowl (don’t use metal as it can leave a slightly metallic taste in your curd) which just sits on top of a pan of simmering water.
The water mustn’t touch the base of the bowl. It’s exactly the same way you melt chocolate.
Why use a bain marie? Because this is a gentler way of cooking instead of using direct heat. If you use a pan directly on the stove you could very well end up with lemon scrambled eggs which is not what we are looking for.
Uses for homemade passion fruit and lemon curd
On toast for breakfast or with croissants too
Stirred into Greek yogurt or swirled through ice-cream
As a filling for sponge cakes or tarts
Slathered on a scone with cream on top
Stirred into cream cheese with sugar as a cake frosting
Can you make lemon curd in a microwave?
Yes you can. Melt the butter in microwave for 30 seconds. Whisk the other ingredients together then add to the butter and stir well. Heat at 1 minute blasts and stir between times till it thickens. Strain through a sieve.
How long will homemade curd keep?
This passion fruit and lemon curd should be stored in the fridge in a sealed jar where it will last for up to 2 months. However, once the jar has been opened it must be used up within 2 weeks.
Can you freeze homemade curd? Yes you can. Simply make sure there is room for expansion if you have it in a jar and pop it into the freezer for up to 1 year. Defrost thoroughly before use.
Looking for more creative curd recipes? Then check these out;
Need more help?
Then check out my How to make fruit curds article for more information.
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Passion Fruit and Lemon Curd
- 3 passion fruits
- 3 lemons zest and juice
- 3 eggs
- 100 g/3 1/2oz unsalted butter chopped into small pieces
- 200 g/7 oz sugar
- pinch of sea salt
- Open and scoop out the flesh of the passion fruits
- melt the butter in a Bain Marie/bowl over pan of simmering water
- Beat the eggs then press them through a sieve (optional but avoids any stringy bits of egg)
- whisk together the eggs with the passion fruit flesh, lemon zest, juice and sugar and pinch of salt
- Add the mixture to the melted butter and continue to stir. The sugar will dissolve and everything will come together like a custard. This can take up to 15 minutes.
- The passion fruit and lemon curd is ready when it coats the back of your spoon without all sliding off. Remember it will become firmer as it cools in the jars
- Ladle into sterilised jars