I hope you’ll be patient and the next time I post I promise it won’t be a condiment. Saying that, this stuff disintegrates on the tongue and has the silkiest feel, shortly followed by the strongest kick of citrus I’ve ever experienced. It thickens up pretty quick, and you wont want to browse through your phone whilst you whisk away because you might just be mesmerised by the most beautiful shades of yellow melding together in the pan.
Passionfruit and Lime Curd
- 3 passionfruits
- 3 large eggs
- 75g caster sugar
- Juice of 4 limes, zest of 1
- 75g unsalted butter
- Place the seeded pulp of the passionfruits into a food processor. Pulse 3 times to loosen the seeds from the pulp and then pass through a sieve into a small bowl, set the seeds aside for later.
- Add the eggs, sugar and juice of 4 limes to a small bowl and mix to combine. Melt the butter in a saucepan over low heat. Add the passionfruit pulp and egg mixture to the saucepan, then whisk continuously until thickened - around 2 minutes. As soon as the mixture thickens, continue whisking whilst it bubbles away for 1 minute. Take the curd off the heat and stir through the lime zest.
- Let cool for 5 minutes and then add the passionfruit seeds, you can leave this step out if you don't like the seeds. If the mixture is lumpy pass it through a sieve. Pour into a sterilised jar, let cool and refrigerate until set. Lasts for 5 days.
Love Em xx