Ever since I found passionfruits on sale in the supermarkets, I wanted to make passionfruit curd. But you know, procrastination, school, yada yada... Many times I bought passionfruits to "make passionfruit curd when the weekend comes" but they either end up eaten as it is or worse, dying in the refrigerator (which, sadly, happens all too often with ingredients I buy). Well, it took me long enough to recreate passionfruit curd in my kitchen and I'm glad to say it's so easy I won't have to buy it again! Taste wise, the flavour of the passionfruits weren't showing through much. It might be because the passionfruits (the Indonesian/Malaysian variety, green on the outside, reminds me of Pong Pong) were a little lossy on the flavour to begin with, or the fact that the lemons I used were too fragrant. Despite that, it's still a great recipe! I love the smooth texture of the curd, the tang and fragrance of the lemon and the crunch of the passionfruit seeds. Seriously, I "wiped" the bowl in which I prepared the curd in with a slice of white bread. I wasn't about to let any bit of this yellowy goodness go to waste. I also had it with yoghurt and cake, both of which proved to be delicious. If you're in the mood for something fancier, I'll follow up within the next few days with another recipe.
(Makes approximately 500ml)2 lemons
2 large eggs, lightly beaten
- Zest and juice the lemons and set aside.
- Remove the pulp from the passionfruits and set aside.
- Bring a pot of water to boil. When the water is boiling, turn the heat down and let the water come to a slow simmer. Set a heatproof bowl over the pot of water, making sure the bottom of the bowl doesn't touch the water.
- Combine lemon zest and juice, sugar and butter in the heatproof bowl and stir occasionally until the sugar dissolves.
- When the sugar has dissolved, add in the passionfruit pulp and stir briefly. Do not overheat.
- Add in the eggs slowly through a strainer and whisk constantly. The mixture will take some time to thicken, about 10mins. When it thickens and starts to coat the whisk/spoon, remove from the heat, let cool and store in sterlised jars.
P.S. You might want to try another method which involves stirring (constantly!) all the ingredients, except the butter, in a bowl over a pot of simmering water until it thickens. When the mixture has thickened, remove from heat and whisk in the cold butter to incorporate.