Easy Lemon And Passion Fruit Curd Recipes

PASSION FRUIT CURD

Steps:

• Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.
• Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don't be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.
• Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).

EASY LEMON AND PASSION FRUIT CURD

Steps:

• Put the lemon zest, juice, butter and sugar in a pan and heat gently, stirring until the sugar dissolves. take off the heat and allow to cool slightly.
• Stir in the eggs then heat gently, stirring CONTINUOSLY until the mixture thickens enough to coat the back of the spoon. Do not allow the mixture to overheat as it will split and curdle. Remove from the heat.
• Cut the passion fruit in half, scoop out the pulp and stir into the lemon curd.
• Spoon the curd into 3 or 4 small sterilised jars, allow to cool before sealing. Store in the fridge and use within 1 month.

PASSION FRUIT CURD LOAF CAKE

Steps:

• Make the passion fruit curd in advance as per my recipe above.
• Preheat the oven to 150C / 300F and line a loaf tin with baking paper.
• Beat the butter and sugar in the stand mixer bowl until light and fluffy. Add each egg one at a time ensuring that its well incorporated before adding the next. Add the lemon zest and mix.
• Add the yoghurt and passionfruit curd and briefly mix to combine. While the mixer is on low add the sifted self-raising flour and mix briefly. Remove the bowl and scrape it down with a spatula. If necessary finish off the final mixing by hand.
• Tip the cake batter into the loaf pan, even it out, and bake for 65 - 75 minutes and until done.
• To make the icing, mix the passionfruit curd and icing sugar together, adding a tablespoon or 2 of water to loosen it. You want it to be the consistency that it drips down the cake but not too runny.
• Pour the icing over the cake when it has cooled and serve with fresh cream.

PASSION FRUIT CURD

Steps:

• In the sauce pan, combine the passion fruit juice, lemon juice, and sugar. Cook over low heat until the sugar melts, then add the butter and melt.
• Stir in the eggs and continue stirring with a whisk until the mixture thickens and coats the back of the spoon. You should be able to draw your finger through it and leave a clear trail.
• Remove from heat and allow to cool. The mixture will continue to thicken as it cools.
• Pour into jars and cover with lids. Store in the refrigerator for up to 1 week.