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 of tastiness 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.
This recipe for passion fruit and lemon curd will make two small jars of this zingy flavour full curd. Remember that curds must be kept in the fridge and used within 2 weeks as they contain eggs so don’t last for long. I’ve yet to ever have any curd left after two weeks as it is something that always gets eaten up very quickly in this household.
When you are selecting your passion fruits the wrinkled ones are best as they have more flavour (just like people really!).
This is a lovely spring like recipe perfect for this time of year, just look at that glowing golden colour, it just makes you want to smile.
Like all curds I like to use this passion fruit and lemon curd in a variety of ways (which is why it never lasts long!) from the obvious slathering it on toast, to adding a good dollop to some Greek yogurt to make a super simple dessert to using it as a filling in a simple sponge cake or even stirring it into good plain vanilla ice-cream and then freezing it, yummy!
However you choose to use this passion fruit and lemon curd I’m sure you’ll love it.
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 pashion fruits
- Beat the eggs then press them through a sieve
- Place all your ingredients in a double boiler or a glass bowl suspended over a pan of simmering water but make sure that the bubbles are not touching the base of your bowl
- Keep stirring till all the sugar is dissolved and everything is coming together, this can take 20-30 minutes
- Ladle into sterilised jars