Lemon and Passionfruit Curd

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Using up an abundance of citrus in our house this past week. It’s citrus season, yay, so the dehydrator has been in constant use, humming along in the background. We are now set for a good few months for dried lemon, lime and blood orange slices – overly prepared for any gin sessions!

I’ve now moved on to citrus curds, or butter if you prefer. Lime curd, and lemon and passionfruit curd are two of my favourites. The latter is one I am really happy to just eat out of the jar. The sweetness meshed with the tart lemon flavour is always a winner with me. As a treat this week I made some homemade meringues and turned them into a really quick Eton Mess. Broken up and topped with the lemon and passionfruit curd, double cream and some leftover berry compote that we had for breakfast one morning. It got a big thumbs up!

This is a great recipe to make when the lemon tree is full or the chooks are laying an abundance of eggs…

Jar full of lemon and passionfruit curd with a spoon immersed in the jar.

What you need

  • Eggs
  • Lemon juice, freshly squeezed. Pips and seeds removed
  • Sugar
  • Salt flakes
  • Unsalted butter
  • Fresh Passionfruit – pulp and juices.

The details…

  1. In a heavy based saucepan, place eggs and egg whites and whisk to combine. Add all other remaining ingredients (except butter) Give a good whisk to combine and incorporate into each other.
  2. Place on top of the stove on a low heat. Stir continuously until the curd thickens slightly. This usually takes around 7 minutes. To check if the curd it ready, coat the back of a spoon and swipe your finger across the curd. If the curd doesn’t run, it’s ready.
  3. After curd has thickened, remove from the heat and gradually add the butter, stirring continuously. When all the butter has been incorporated, spoon the curd into sterilized preserving jars and leave to cool.
  4. Refridgerate until ready to use.

How to use Lemon and passionfruit curd

Eat it out of the jar?! I love homemade citrus curd, like LOVE it, so I’ll maintain that this is a perfectly acceptable way to use Lemon and passionfruit curd. In case this is a step too far, try it on brioche, drizzled over a sponge, or as a filling for a tart. Spread on scones in place of jam or make yourself a really quick dessert, layering in a glass, broken up premade meringues, double cream, curd, and fresh fruit. Try raspberries, strawberries, and some mango. Even slithered pistachios if you have them! Finish by dusting with a little icing sugar. And if you want to get a little fancy, some edible flowers. Dessert thrown together in under five minutes!

Keep it longer

Store your curd in clean, sterilized preserving jars. Details on how to sterilize jars are here. I use Kilner jars. Their stackable, wide-mouth preserving jars are the best. My pantry is full of them! If you bottle your curd in sterilized jars, seal them properly, and pop them in the fridge, the curd will last a couple of weeks. Perfect for those Saturday night dessert cravings!

Do you have a favourite way to use citrus curds?

Happy preserving

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lemon and passionfruit curd in a glass jar with a tasting spoon in it

Lemon and Passionfruit Curd

  • Author: Emma Lee
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 700 ml Jar 1x
  • Category: Dessert, Preserves
  • Cuisine: Australian

Description

The best way to use up an abundance of lemons during citrus season.


Ingredients

Units Scale
  • 3 egg yolks
  • 2 eggs
  • 3/4 cup lemon juice
  • 1 1/4 cup sugar (white)
  • 1/4 tsp salt flakes
  • 6 passionfruit (pulp and juices removed)
  • 110 g butter (unsalted)

Instructions

  1. In a heavy based saucepan, place eggs and egg whites and whisk to combine. Add all other remaining ingredients (except butter) Give a good whisk to combine and incorporate into each other.
  2. Place on top of the stove on a low heat. Stir continuously until the curd thickens slightly. This usually takes around 7-10 minutes. To check if the curd it ready, coat the back of a spoon and swipe your finger across the curd. If the curd doesn’t run, it’s ready.
  3. After curd has thickened, remove from the heat and gradually add the butter, stirring continuously. When the butter is fully incorporated, spoon the curd into sterilized preserving jars, pop of the lid, and leave to cool.
  4. Refridgerate until ready to use. Makes around 700ml


Keywords: curd, Lemon, Passionfruit, Preserving

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