Easy Lemon And Passion Fruit Curd 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.

QUICK AND EASY PRESSURE COOKER PASSION FRUIT CURD

Steps:

• Put the eggs and sugar in a heatproof bowl and beat together to combine. Scoop the contents of the passion fruit into the bowl along with the butter. Cover the bowl with baking paper or foil.
• Put 3 cm (1 ¼ inch) water in the base of your pressure cooker, then add a trivet. Balance the bowl on top, using foil handles if it is a tight fit and you think it might be tricky to remove. Close the lid and bring up to high pressure.
• Cook for 10 minutes at high pressure, then remove from the heat and allow to drop pressure naturally. Remove the bowl from the cooker, then push the contents through a sieve into a bowl. Whisk until smooth. Leave to cool or immediately transfer to a sterilized jar. Passion fruit curd will keep in the fridge for several weeks.

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).