Lemon and Passionfruit Curd
| 1 tsp finely grated lemon zest |
115ml (4fl oz) lemon juice( about 2½
lemons) |
| 75g (3 oz) unsalted butter, diced |
225g (8oz) castor sugar |
| 3 eggs, size 3, lightly beaten |
Pulp from 2 passionfruit |
This
delectable spread combines the sharp, clean taste of lemon with scented
passionfruit (granadillas).
Put the lemon zest and juice, butter and sugar in a heatproof
bowl and place over a saucepan of gently simmering water. Do not allow the base
of the bowl to sit in the water. Heat gently, stirring constantly until the
sugar has dissolved and the butter has melted.
Add the lightly beaten eggs and continue to stir over gently
simmering water until the curd thickens enough to coat the back of a spoon,
which can take anywhere between 30 and 40 minutes. Stir constantly towards the
end to avoid the mixture curdling.
Remove the bowl from the heat and stir in the passionfruit
pulp. Pour the curd into warm, sterilized jars and seal. Store in a cool dark
place and refrigerate after opening.
Makes approximately 450g/1
lb.
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