What it does ask for is a little time, so please keep the heat low, stir almost constantly and watch carefully. The quantities given here make quite a lot of curd but I think if you are going to spend 15 minutes stirring, you may as well get a good few jars for your trouble. If you prefer to make just lemon curd, leave out the passionfruit and add one more lemon.
This is a lovely curd recipe: it uses whole eggs, which is nice and neat, sets well and tastes gorgeous.
- 220 g (7¾ oz) unsalted butter
- 1⅔ cups (370 g) caster sugar
- Grated zest and juice of 4 lemons – you need ¾ cup (185 ml) juice
- 6 eggs, lightly beaten
- ½ cup (125 g) passionfruit pulp (you’ll need about 4 passionfruit)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Put the butter, sugar and lemon zest in a glass bowl resting over a saucepan of simmering water. Cook, stirring often, for about 5 minutes until the butter has melted and the sugar has dissolved.
2. Add the eggs, lemon juice and passionfruit pulp and cook, gently whisking, for 20 minutes or until the mixture has thickened and coats the back of a wooden spoon – if you have a sugar thermometer, setting point will be around 80°C (176°F). Spoon into clean jars, seal and keep in the fridge for up to 2 weeks.
Recipe from A Basket by the Door by Sophie Hansen, Murdoch Books, $39.99) photography by Sophie Hansen.