basics | sweet treats

lemon, lime and passionfruit curd

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lemon lime and passionfruit curd

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.

Yield: 2 cups

Lemon, Lime and Passionfruit Curd

Lemon, Lime and Passionfruit Curd

This twist on an old favourite includes passionfruit.

Ingredients

  • 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

Instructions

  1. 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.
  2. Add the butter, a couple of cubes at a time, stirring to melt, until all the butter is incorporated.
  3. Continue to stir over low heat until the curd has thickened. Stir in the passionfruit pulp.
  4. 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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 164Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 84mgSodium: 104mgCarbohydrates: 17gFiber: 0gSugar: 17gProtein: 2g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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9 Comments

  1. I have fond memories of my grandmother’s lemon butter as well. I used to love coming home from school and having lemon butter on sandwiches. Yum! I made some last year for the first time last year and it was delicious. I will have to try it with passionfruit too.

    1. I had a friend who always had lemon butter sandwhiches…but it was the nasty, translucent stuff out of a jar. If only he knew how good the real stuff is!

  2. When I make lemon curd it gets used in little tarts. I make them and then freeze them. If I don’t freeze them we scoff the lot (oink, oink). I put two in a freezer bag and we ration them out with a cuppa. Today is pastry making day, maybe tomorrwo will be lemon curd day. I know, I know it’s work but it keeps me off the streets:)

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