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Lemon and Passionfruit Curd

Lemon and Passionfruit Curd

Makes about 2 cups

1 1/2 cups lemon juice
grated rind of 1 lemon
2 cups caster sugar
180g butter, chopped
6 eggs, beaten
pulp of 2 passionfruit

1. Place juice, rind and sugar into a small saucepan. Heat gently, stirring, until sugar has dissolved. Add butter. Stir until butter has melted.
2. Transfer mixture to a double boiler or a large bowl over a saucepan of gently simmering water.
3. Add eggs. Cook, stirring often, for 25 to 40 minutes or until mixture thickens and coats the back of a metal spoon. Do not allow mixture to boil as it will curdle. Stir in passionfruit.
4. Pour into warm, sterilised jars. Seal tightly. Allow to cool, then refrigerate. Curd will keep for about 3 months.

Variation 1: If you prefer a sweeter mixture, increase the sugar by up to another 1/2 cup.
Variation 2: For a thicker curd, make a paste of 1 tablespoon cornflour and 2 tablespoons water. Prepare curd to the end of step 3. Blend cornflour mixture into hot curd. Transfer to a saucepan. Bring to the boil. Reduce heat. Simmer for 3 minutes. Pour into jars.

Note: Use this delicious curd to make meringue pies, pavlovas, tarts, trifles and other tasty desserts.

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