If you’re into tangy zingy desserts, then you’re probably familiar with a lemon-meringue tart. It’s kind of a classical, and it’s filled with delicious decadent lemon curd. That was probably my first ‘contact’ with a fruit curd. In a lemon-meringue pie. And when I had my period of experimenting with meringue, I had to bake this pie myself. That meant, of course, I had to make my own lemon curd. And seeing how easy it is to make and how delicious it gets (plus you know everything that goes in the jar), I’ve only had homemade fruit curd ever since.
It’s about a couple of years since I saw some ripe passion fruit in a supermarket and thought about changing my usual lemon curd into a more exotic one. And so I did, and I loved the result. The first passion fruit and lime curd I made, went on a delicious New Year’s Eve Pavlova. I loved the way the curd’s tanginess balanced out with the meringue sweetness and the whipped cream lightness.
But enough talking about that. Let’s get to work!
Ingredients:
- 90ml passion fruit juice (from 5-6 ripe fruits)
- 20 ml lime juice (from 1-2 limes)
- zest from 1 lime
- 6 egg yolks (I use pasteurized ones)
- 1 egg
- 100g sugar
- 30g butter (chopped and chilled)
Tools:
- a small and a medium-large sift
- grater
- whisk
- heat resistant bowl
- a pot/casserole that matches your bowl for a bain marie
- silicone spatula
- a jar (250ml)
Instructions:
1. Rinse the passion fruit and the lime. Cut the passion fruit into halves. Remove all the pulp with a teaspoon and pour into the small strain over a cup/glass. With the teaspoon, rub the pulp onto the sift, so that the alveoli break and release the juice, while holding back the seeds. Discard the seeds after you have removed all the juice. If you have a slow juicer, you can probably try juicing the passion fruit with it and it should be easier.
2. In a heat resistant bowl add the egg yolks, the egg, the sugar, lemon zest and the passion fruit & lime juice. Stir with a whisk just until combined.
3. In a pot/casserole bring a little water just to a boil, then reduce heat to low. Place the bowl with the passion fruit mixture on top of it. Make sure the water does not touch the bottom of the bowl. You need to ‘cook’ the eggs over a very low heat, so they keep the smooth consistency. Stir continuously with the whisk, until it starts thickening, and it becomes more like a cream. It will take about 10 minutes.
4. After it has reached the desired consistency, remove from heat and pour through a large strain into a clean bowl. The strain will retain the lime zest and other bits form the egg. Use the spatula to help the curd run through the sieve. And make sure you scrub all the curd from the bottom of the strain.
5. While the mixture is still hot, add the butter cubes and stir until melted and well incorporated. Pour into the jar and keep in the fridge for up to 2-3 weeks.
Enjoy your passion fruit and lime curd on toasted sourdough bread or on crepes, or use it as insert in a mirror glaze cake, as tart filling or on top of a Pavlova. Let me know if you’ll make and how you enjoyed it.
Happy baking, everyone!
Passion fruit & lime curd
Homemade passion fruit & lime curd has never been easier to make! Get your own jar of sunshine in no time.
Ingredients
- 90ml passion fruit juice (from 5-6 ripe fruits)
- 20 ml lime juice (from 1-2 limes)
- zest from 1 lime
- 6 egg yolks (I use pasteurized ones)
- 1 egg
- 100g sugar
- 30g butter (chopped and chilled)
Directions
- Step 1 Rinse, cut and juice the passion fruits and lime. Grate the skin of one lime.
- Step 2 In a heat resistant bowl add the egg yolks, the whole egg, the sugar, the passion fruit & lime juice and the lime zest.
- Step 3 Place over a bain marie and whisk continuously until it thickens.
- Step 4 Pour it through a sieve to remove the lime zest and egg bits.
- Step 5 While still hot, add the cold butter and stir until incorporated. Pour into a jar and keep in the fridge for up to 2 weeks.
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