It was Father’s Day this weekend and there is no other flavour that reminds me more of my dad than lemon. He loves all things lemon when it comes to dessert and baking, and especially if it is paired with passionfruit. So in honour of this very special day I made some lemon curd with passion fruit pulp.
It is a really quick and simple recipe and it makes a great accompaniment to a host of desserts:
- use as a filling for lemon meringue
- hole out the tops of lemon cupcakes and a add a dollop of curd before icing
- spread between the layers of a vanilla cake
- swirl through ice-cream or yoghurt
- add a few tablespoons to a vanilla butter cream frosting
- you can even spread it on toast
It also makes a lovely home-made gift. If you are going to use a glass jar make sure that it is completely clean and dry before use (I just put mine through the dishwasher).
Lemon curd with passionfruit pulp
8 egg yolks
2 tbs lemon zest
½ cup lemon juice
¾ cup sugar
pinch of salt
100g unsalted butter (cold and cut into small cubes)
Combine the yolks, zest and sugar together in a heavy-bottom saucepan and stir over medium heat for about 2 minutes.
Remove from the heat and stir in the lemon juice.
Put back on the heat and stir constantly until the centre starts bubbling, approximately 10 minutes. (It should have a nice thick consistency.
Remove from the heat and stir in the salt and cubed butter pieces one at a time, mixing well after each addition.
Strain the curd through a sieve into a small mixing bowl.
Remove the pulp from the passionfruit and stir into the curd.
Either pour the curd into two small jars if using later, or leave the curd in the mixing bowl and press cling wrap directly on to the surface of the curd to prevent a skin from forming over the top. Store in the fridge for at least an hour before use.
Makes approximately 2 cups of curd.
Note: you can omit the passionfruit pulp to make a plain lemon curd.
…be fearless, and have fun!