The best way to use up an abundance of lemons during citrus season.
- 3 egg yolks
- 2 whole eggs
- ¾ cup lemon juice
- 1¼ cup sugar (white)
- ¼ tsp salt flakes
- 6 small passionfruit / 4 large (pulp and juices removed)
- 110 g unsalted butter
- 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.
- 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.
- After the fruit butter has thickened, remove it from the heat and gradually add the butter, stirring continuously. When the butter is fully incorporated, spoon the curd into sterilized preserving jars, pop on the lid, and leave to cool.
- Refrigerate until ready to use. Makes around 700ml of lemon passion fruit butter
You can easily tell when your lemon curd is ready if it coats the back of a spoon and you can swipe your finger through the curd and it leaves a defined line.
- Serving Size: 30ml
- Calories: 151
- Sugar: 18 g
- Sodium: 50.5 mg
- Fat: 5.3 g
- Carbohydrates: 25.9 g
- Protein: 2.3 g
- Cholesterol: 50.5 mg
Keywords: curd, Lemon, Passionfruit, Preserving