Lemon & Passionfruit Curd
Recipe: #37268
July 17, 2021
Categories: Eggs, Lemon, Passion Fruit, Australian, British, Baby Shower, Birthday, Easter, Mothers Day, Gluten-Free, No Eggs, Vegetarian, Kid's Lunches, Gifts, Kosher Dairy, more
"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 is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
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