Recipe Lemon And Passionfruit Curd
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Whisk in egg yolk lemon juice zest and passion fruit.
Recipe lemon and passionfruit curd. Remove from heat and allow to cool. Continue mixing over low heat until well combined and begins to thickens. Transfer mixture into a medium saucepan and cook on low heat stirring continuously for about 15 minutes or until thickened.
The mixture will go from lumpy to smooth and a creamy to bright yellow colour. Spoon the curd into 3 or 4 small sterilised jars allow to cool before sealing. Reduce the heat to low and cook for a further 6 8 minutes or until the curd has thickened.
Spoon into clean jars seal and keep in the fridge for up to 2 weeks. In a medium mixing bowl whisk together the eggs egg yolks sugar and salt until smooth. To make your passionfruit curd pop everything bar the eggs and yolks into a saucepan and heat gently until the butter has melted and the sugar had dissolved giving it all a good stir from time to time.
In a small saucepan over a low heat melt butter add sugar and stir over heat until dissolved. Cook stirring for 2 minutes or until the sugar has dissolved. Get your weekly serve.
Makes 2 cups 640g. Heat the passion fruit pulp in a double boiler over medium low heat until hot but not yet boiling. Add the eggs lemon juice and passionfruit pulp and cook gently whisking for 20 minutes or until the mixture has thickened and coats the back of a wooden spoon if you have a sugar thermometer setting point will be around 80 c 176 f.
Cut the passion fruit in half scoop out the pulp and stir into the lemon curd. Continue to beat very briefly until just combined. If you don t have a double boiler you can set a glass or ceramic bowl over a medium pot of simmering water.
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