Rather than being a boring time for fruits and vegetables, winter offers some delicious tastes to tantalise the taste buds, citrus being among my favourite. And what better way to enjoy lemons than in a lemon curd?!
When we visited our nanna as kids, we would be welcomed with fresh lemon butter, made from her home-grown lemons, dolloped in fresh-baked pastry tartlets and topped with cream. It makes for a lovely afternoon tea.
This recipe is adapted from a lemon curd recipe that I have been cooking since I was a teenager – the original recipe, however, is a microwave one. As we don’t microwave, I’ve adapted it back to old fashioned stove top. And I prefer to use raw sugar rather than white.
I made this recipe specifically to use up what was in our fruit bowl, which at the time happened to be a combo of lemons, limes and passionfruit. To make up the 3/4 cup of juice, I used 2 small limes and 1 1/2 lemons.
You can use any combination of lemons, limes and passionfruit you like. Leave out the passionfruit if you don’t have any and just use lemons or just limes.
Makes around 2 cups.
- 3/4 cup of citrus juice (mix of lemon and lime)
- 1 cup of raw sugar
- 4 eggs, beaten
- 125g butter, cubed
- pulp from 4 or so passionfruit
- Place the juice, sugar and beaten eggs in a saucepan over very low heat and cook stirring for 10 minutes or so, until the sugar has dissolved and the eggs thickened slightly.
- Add the butter, a couple of cubes at a time, stirring to melt, until all the butter is incorporated.
- Continue to stir over low heat until the curd has thickened. Stir in the passionfruit pulp.
- The curd will thicken further as it cools. It will keep for around a month in the refrigerator if you store it in sterilised glass jars.
Amount Per Serving: Calories: 164Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 84mgSodium: 104mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 2g
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