Lemon & Passionfruit Curd

2
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"I love Curds! This is another favorite I love to use. Curds are so versatile they can be smothered on toast, pancakes, crumpets or muffins and are so delicious when used as a filling in cakes and pastries. Makes 2 jars"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (898.6 g)
  • Calories 1696.2
  • Total Fat - 97.6 g
  • Saturated Fat - 47.4 g
  • Cholesterol - 1942.3 mg
  • Sodium - 703.3 mg
  • Total Carbohydrate - 150.2 g
  • Dietary Fiber - 6 g
  • Sugars - 133.7 g
  • Protein - 64 g
  • Calcium - 344.1 mg
  • Iron - 9.9 mg
  • Vitamin C - 114.7 mg
  • Thiamin - 0.3 mg

Step 1

Combine the passion fruit, lemon juice and ring, sugar, salt and butter in a heavy-based saucepan and cook, stirring over low heat until sugar has dissolved and butter has just melted. Do not boil.

Step 2

Remove saucepan from heat, stand for a few minutes and add eggs in a thin stream, stirring continuously and vigorously with a wooden spoon.

Step 3

Return saucepan to a very low heat and cook, stirring continuously for 15 minutes or until mixture thickens enough to coat the back of the spoon.

Step 4

Cool to room temperature before refrigerating or bottling in sterilized jars.

Step 5

This curd should be stored in the fridge in a sealed jar where it will last for up to 2 months. However, once the jar has been opened it must be used up within 2 weeks.

Tips & Variations


No special items needed.

Related