Oh it’s so good to post a recipe again! I’ve gotten back into cooking now that our new kitchen is finished (and much lighter and brighter!) It’s been good to do the stirring and the chopping and whatnot once again. I needed something sunny and sharp to counteract the cold, dark and frosty throes of Winter in January – something fresh and zingy to make without too much effort and to perk myself up from all the hot wintery meals I’ve been enjoying. So, here we go- a refreshing lemon and passion fruit curd recipe that you can spread on toast, on crusty bread, between layers of a Victoria sponge, or to dollop on some crispy pastry.
3 lemons (zest & juice)
3 passion fruits
200g of caster sugar
100g unsalted butter
3 eggs plus 1 egg yolk
1) Zest and squeeze the juice of three lemons
2) In a bowl, over a pot of simmering water (for a gentle heat) melt the lemon juice, zest and sugar together, followed by the butter.
3) Stir the mixture occasionally- as it melts it will look curdled at first, but keep it over the heat until it is fully melted down and silky
4) In a separate bowl, beat the eggs and extra yolk together
This is the part I always hold my breath over- pouring egg into a hot mixture!
5) Stirring quickly and steadily with a whisk, quickly pour the egg mix into the bowl. Keep stirring. Breathe!
6) As you whisk, the mixture will thicken into a soft, thick, creamy texture
I always panic during this part that something has gone wrong- I stand there convinced I’ve wasted everything and will have to start all over again but then suddenly the liquid will change and become thicker in consistency.
A little trick if you haven’t reached the consistency you want is to stir a small teaspoon of flour and water together and add it to the mixture to help it along.
7) Set aside to cool before pouring in the juice and pips from the passion fruits.
That is it. That is literally all it takes to make a curd. Some eggs, butter and a lot of stirring! Not so scary after all. I ate mine with a warm, crusty baguette but you could spread it on toast for your breakfast, or use it as a pastry base, maybe smear it on a scone…eaten by the spoon…any way you fancy.
It will keep in a (clean and sterilised) jam jar for up to a week, or for about 3 days in a jug in a fridge with a bit of cling film on top. I’ve been diving into this with a spoon when I get back from work as a tasty pick-me-up. Happy scooping!